Green Goddess Chicken Salad Lettuce Cups

Green Goddess dressing takes its name from a 1920s San Francisco stage hit and still means a lush blend of herbs and avocado. Here it coats shredded chicken for cool, high-protein lettuce cups that stay light and fresh.

Serves 4 · 25 min prep

Estimate for one serving

• 390 cal
• 38g protein
• 12g carbs
• 22g fat
• 5g fiber

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Ingredients

• 3 cups (about 1 lb) cooked chicken breast, shredded or diced
• 1 large ripe avocado
• 1/2 cup plain Greek yogurt
• 1/2 cup packed fresh basil leaves
• 1/2 cup packed fresh parsley leaves
• 1/4 cup fresh chives
• 2 Tbsp lemon juice
• 2 Tbsp extra-virgin olive oil
• 1 small garlic clove
• 3/4 tsp kosher salt
• 1/4 tsp black pepper
• 2 celery stalks, finely diced
• 1/2 English cucumber, seeded and diced
• 12–16 leaves butter lettuce or little gem leaves
• 1/4 cup toasted pepitas or sunflower seeds
• 4 radishes, thinly sliced

Instructions

1. 1If starting from raw chicken, poach or roast two medium breasts until 165°F, cool slightly, then shred or dice into bite-size pieces; measure 3 cups.
2. 2In a blender or food processor combine avocado flesh, Greek yogurt, basil, parsley, chives, lemon juice, olive oil, garlic, salt, and pepper. Blend 45–60 seconds until completely smooth and bright green, scraping down sides once.
3. 3Taste the green goddess dressing; it should be tangy, herby, and thick enough to coat a spoon. Add a splash of water only if needed to loosen.
4. 4Place shredded chicken in a large bowl. Add diced celery and cucumber. Pour in three-quarters of the dressing and fold gently until every piece is coated.
5. 5Add more dressing if you prefer it creamier; reserve any leftover for drizzling. Chill the chicken salad 10–15 minutes so flavors marry (or up to 2 days covered).
6. 6Wash and dry butter lettuce leaves thoroughly; choose the sturdiest cup-shaped leaves and arrange 3–4 per plate.
7. 7Spoon a generous mound of green goddess chicken salad into each lettuce cup. Top with sliced radishes and a sprinkle of toasted pepitas for crunch.
8. 8Serve immediately as a light, fork-and-hand lunch. For meal prep, pack salad and lettuce separately and assemble at work so cups stay crisp.