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Chicken Salad Lettuce Cups

393 A Chicken Salad Lettuce Cups.jpg
393 A Chicken Salad Lettuce Cups.jpg

Chicken Salad Lettuce Cups


Chicken salads are usually know for their heavy use of mayo, but I say, why? This recipe uses a small portion of mayo and thinned with a little low-fat yogurt.  You can always add less mayo and increase the amount of yogurt so play around with it until your desired consistency is reached.

Yield: 4 servings

Oven: N/A

Preparation time: 15 minutes

Cook Time: N/A

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1/4 cup light mayo

1 tablespoon low-fat plain yogurt

1 teaspoon onion powder

kosher salt, as desired

1 red apple, cored and cut into 1/4-inch cubes

1/4 cup golden raisins

3/4 pound cooked, shredded chicken breasts (approximately 2 cups) – see kitchen note

8 Bibb or butter leaf lettuce leaves, washed and air-dried


1.     In a small bowl, use a whisk to combine mayo, yogurt, onion powder, and kosher salt. Adjust seasoning to taste with additional onion powder and / or kosher salt, if desired. Whisk until smooth.

2.     Using a spatula, fold in the apples, raisins and chicken until evenly combined. 

3.     Divide chicken salad among lettuce cups and serve.


Kitchen Note:  If time allows, and appropriate for the occasion, allow guests to serve themselves for a more interactive experience.