Save to Pinterest This dish features tender roasted chicken tossed with celery, cucumber, avocado, and green onions, all coated in a creamy, herb-filled Green Goddess dressing. The mixture is then spooned into crisp butter lettuce leaves for a fresh, light, and flavorful meal option, ideal for quick lunches or dinners. A perfect blend of creamy, tangy, and fresh textures with bright herb notes delivers a satisfying low-carb dish that’s both nutritious and easy to prepare.
The first time I made Green Goddess dressing, my kitchen smelled like an herb garden explosion in the best possible way. I was experimenting with different fresh herbs from my farmers market haul, and when that whiff of tarragon hit the blender, I knew this was going to be special. Now its the recipe my friends actually text me about afterward.
Last summer I served these at a backyard barbecue and watched my cousin Mike, who claims to hate lettuce wraps, go back for thirds. Theres something about the cool crisp lettuce against the creamy herby chicken that makes people forget they are eating something so light.
Ingredients
- Chicken breasts: Boneless and skinless gives you the cleanest base, though rotisserie chicken works beautifully when you are short on time
- Fresh herbs: Parsley, chives, tarragon, and basil create that signature flavor profile. Dont skip the tarragon it is what makes Green Goddess taste like Green Goddess
- Mayonnaise and Greek yogurt: The combination gives you richness without making the dressing too heavy
- Lemon juice: Fresh is nonnegotiable here. Bottled juice cannot compete with the brightness you need
- Anchovy fillets: I know they sound intimidating but they dissolve completely and add that umami depth you cannot get any other way
- Avocado: Adds creaminess that contrasts perfectly with the crisp vegetables
- Butter lettuce: The leaves are sturdy enough to hold filling but tender enough to eat easily. Iceberg works too if you prefer extra crunch
Instructions
- Roast the chicken:
- Rub those breasts with olive oil, salt, and pepper like you are massaging tension out of shoulders. Let them roast at 400 degrees until they are cooked through, about 18 to 20 minutes, then give them time to cool before dicing.
- Blend the dressing:
- Throw the mayo, yogurt, lemon juice, olive oil, all those fresh herbs, garlic, and anchovies into your blender. Pulse until you have a vibrant green masterpiece, then taste and adjust the seasoning.
- Combine everything:
- Toss the cooled diced chicken with the celery, cucumber, avocado, and green onions. Pour that beautiful dressing over the top and fold everything together gently.
- Assemble the wraps:
- Spoon the chicken salad into your lettuce cups like you are serving something precious. Top with extra herbs if you are feeling fancy.
Save to Pinterest My sister in law asked for the recipe after one bite and now she makes it every week for her meal prep. Something about having such a fresh, satisfying lunch ready to grab makes the whole week feel more manageable.
Making It Your Own
I have discovered that adding sliced radishes gives the most beautiful pop of color and an extra crunch that people cannot quite identify. Toasted walnuts or sliced almonds also work wonders if you want more texture.
Timing Tips
The chicken and dressing can both be made a day ahead, but do not assemble the wraps until you are ready to serve. Nobody wants soggy lettuce, and that crisp fresh bite is the whole point of this dish.
Serving Suggestions
These wraps are substantial enough to stand alone as a light dinner, especially during those hot summer months when turning on the oven feels like a punishment. A chilled glass of Sauvignon Blanc makes everything feel more elegant.
- Set up a lettuce wrap bar and let guests build their own
- Double the dressing and use it as a dip for raw vegetables
- Leftover chicken salad makes an incredible sandwich filling the next day
Save to Pinterest These wraps have become my go-to when I want something that feels indulgent but does not leave me feeling heavy. Hope they become a favorite in your kitchen too.
Your Recipe Questions
- → What herbs are used in the Green Goddess dressing?
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Fresh parsley, chives, tarragon, and basil provide aromatic and bright flavors in the dressing.
- → Can I prepare the chicken ahead of time?
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Yes, roasting the chicken in advance and cooling it before dicing helps save time and enhances flavor absorption.
- → Is this dish suitable for low-carb diets?
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Absolutely, using lettuce leaves as wraps and fresh vegetables keeps the carbs low while adding fiber.
- → What alternatives can replace anchovies in the dressing?
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You can omit anchovies for a milder taste or substitute with capers for a similar savory note.
- → How should leftovers be stored?
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Store the chicken salad and lettuce leaves separately in airtight containers in the refrigerator for up to two days.
