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Chicken Salad Lettuce Cups

A non mayo-based herb dressing makes this chicken salad special.
Prep Time20 minutes
Cook Time0 minutes
Chicken Salad Chill Time8 hours
Total Time8 hours 20 minutes
Course: Brunch, Main, Main Course, Salad
Cuisine: American
Keyword: chicken salad no mayonnaise, chicken salad recipe, healthy chicken salad, light dinners
Servings: 6
Calories: 341kcal



  • 10 oz plain yogurt
  • ½ lemon juice only
  • 1 tbs chopped tarragon leaves
  • 2 small green onions finely sliced
  • 1 tbs Dijon mustard
  • 1 tsp sugar
  • 2 tsp white wine vinegar
  • salt and freshly ground black pepper

For the salad:

  • 3 large chicken breasts cooked and diced small
  • 6 slices bacon cooked and diced
  • 1 head Boston or small Romaine lettuce
  • 5 oz package arugula rocket in Europe
  • 2 small avocados sliced
  • 1/2 cup pumpkin seeds toasted
  • salt and freshly ground black pepper


  • To make the yogurt and tarragon dressing, measure all of the ingredients into a bowl. Season with salt and pepper. Add the cooked chicken to the dressing and coat in the mixture. Cover and leave to marinate in the fridge for 2 hours, or overnight.
  • Arrange two or three lettuce leaves closely together to make a cup shape on a large platter. Top with some arugula leaves. Repeat, so that you have six cups of lettuce arranged in a circle to look like a wreath.
  • Spoon the chicken salad on top. Arrange the avocado on top of the chicken. Sprinkle with pumpkin seeds and bacon pieces (if using). Season with salt and pepper and serve.


Adapted from Mary Berry


Serving: 1lettuce cup | Calories: 341kcal | Carbohydrates: 12g | Protein: 21g | Fat: 25g | Saturated Fat: 6g | Cholesterol: 57mg | Sodium: 275mg | Potassium: 878mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1675IU | Vitamin C: 17.8mg | Calcium: 126mg | Iron: 2.1mg