I’ve always believed that the best meals are the ones that feel effortless but taste like you spent hours making them. That’s exactly how I feel about these Pesto Chicken Salad Lettuce Cups.

They hit that perfect balance—fresh, light, and packed with flavor.

I first threw this together on a hot summer afternoon when I wanted something filling but not heavy. I had leftover rotisserie chicken, some homemade pesto from my basil plant, and a few crisp romaine leaves in the fridge. That first bite? Instant winner.

The creamy pesto hugged the shredded chicken, the lettuce added a refreshing crunch, and I knew I’d be making this on repeat.

This dish is also low-carb, protein-packed, and bursting with fresh herbs, making it a great choice for a light lunch or an easy meal prep option.

Plus, it’s naturally gluten-free and can be dairy-free with a simple swap.

Let’s get into it!

Tips for Maximum Flavor

Use fresh, high-quality pesto. Homemade pesto made with fresh basil, good olive oil, and real parmesan makes all the difference.
Toast the pine nuts! It brings out their natural oils and adds a deeper nutty flavor.
Choose the right lettuce. Butter lettuce is softer, while romaine gives a crispier bite.
For extra crunch, add chopped cucumber or slivered almonds.

Variations & Substitutions

Dairy-Free: Swap Greek yogurt for dairy-free yogurt or use mashed avocado.
Nut-Free: Skip the pine nuts or use sunflower seeds for crunch.
Low-Fat: Use all Greek yogurt instead of mayo.
Spicy Kick: Add a dash of red pepper flakes or chopped jalapeño.
No Lettuce? Wrap the filling in a whole wheat tortilla or serve over mixed greens.

Serving Suggestions

Pair with a side of fresh fruit or a light quinoa salad.
Serve with whole-grain crackers for a heartier meal.
Turn it into a sandwich with sourdough or a croissant.