A light, protein-packed lunch with avocado, chicken, herbs, and crisp lettuce cups.
# Components:
→ Chicken
01 - 2 cups cooked chicken breast, diced or shredded
→ Vegetables & Herbs
02 - 1 large ripe avocado, diced
03 - 1/2 cup celery, finely chopped
04 - 1/4 cup red onion, finely chopped
05 - 1/4 cup fresh parsley, chopped
06 - 2 tablespoons fresh dill, chopped
→ Dressing
07 - 3 tablespoons Greek yogurt or dairy-free mayonnaise
08 - 1 tablespoon fresh lemon juice
09 - 1 teaspoon Dijon mustard
10 - 1/4 teaspoon garlic powder
11 - Salt and black pepper to taste
→ Assembly
12 - 8 large butter lettuce leaves or romaine hearts
13 - Cherry tomatoes, halved, for garnish (optional)
# Directions:
01 - In a large mixing bowl, combine cooked chicken, diced avocado, celery, red onion, parsley, and dill.
02 - In a small bowl, whisk together Greek yogurt, lemon juice, Dijon mustard, garlic powder, salt, and black pepper until smooth.
03 - Pour dressing over chicken mixture and gently toss to coat all ingredients evenly.
04 - Taste and adjust seasoning with additional salt and pepper as needed.
05 - Spoon chicken salad evenly into lettuce leaves to form cups.
06 - Top with cherry tomato halves if desired and serve immediately.
