Ingredients
- 2 cups cooked chicken breast, shredded
- 1 ripe avocado, diced
- 1/4 cup plain Greek yogurt
- 1 tablespoon lime juice
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- 1/4 cup cilantro, chopped
- 8 large lettuce leaves (Romaine or Butterhead work well)
- Optional: 1/4 cup red onion, finely chopped
- Optional: 1/4 cup cherry tomatoes, halved
Substitutions are a cook’s best friend. You can swap Greek yogurt with sour cream or even a dollop of mayonnaise for a richer taste. If cilantro isn’t your favorite, fresh parsley makes a lovely alternative.
Instructions
- In a large mixing bowl, combine the shredded chicken, diced avocado, and Greek yogurt. Stir gently to avoid mashing the avocado too much.
- Add in the lime juice, garlic powder, salt, and pepper. Mix until everything is evenly coated.
- Fold in the chopped cilantro, and if you’re feeling adventurous, toss in some red onion and cherry tomatoes for a burst of color and flavor.
- Carefully wash and pat dry the lettuce leaves. They will serve as your edible bowls, so make sure they’re crisp and clean.
- Spoon generous amounts of the chicken salad mixture into each lettuce leaf, arranging them on a platter as you go.
- Serve immediately, or chill in the fridge for about 30 minutes for a refreshing cold bite.
From my experience, using leftover roasted chicken from the night before adds a depth of flavor that’s simply irresistible. And don’t be afraid to play with the lime juice—it’s the secret to that tangy kick!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International