Easter Sunday Chicken Salad Cups: The Bite-Sized Brilliance Your Brunch Needs

Let’s be real—Easter brunch is all about pastels, ham, and those weirdly addictive candy eggs. But this year? We’re ditching the same-old platters for something fresher, lighter, and way more fun: Chicken Salad Cups. Think crisp lettuce leaves cradling the creamiest, crunchiest chicken salad you’ve ever had. No forks needed, just pure handheld perfection.

Why’s this the move? Because nobody wants to balance a plate while hunting for eggs. These little cups are self-contained flavor bombs—no spills, no fuss, just happy guests. Plus, they look fancy without trying. Like you meant to be this chic.

The Chicken Salad That Steals the Show

Forget the gloppy mayo-drowned stuff. This version’s got brightness, texture, and a sneaky little kick. We’re talking tender shredded chicken (rotisserie’s your friend here), crisp apples, toasted pecans, and just enough tarragon to make it taste expensive.

The dressing? A mix of Greek yogurt and lemon—creamy but light, tangy but not sour. It clings to every bite without weighing it down. And a drizzle of honey? Yeah, that’s the secret. Sweetness that plays nice with the savory.

The Cup Situation

Butter lettuce is your best bet—those cup-shaped leaves are basically nature’s edible spoons. Too flimsy? Endive works too, with its slight bitterness balancing the rich filling. Or, go wild with radicchio for a pop of color and peppery bite.

Pro tip: Keep the leaves chilled until assembly. Nobody likes a wilted vessel. A quick ice bath perks them right up.

The Extras That Make It Easter

This isn’t just chicken salad—it’s a spring celebration. So we’re garnishing with edible flowers (violas or nasturtiums if you’re fancy), microgreens, or even a sprinkle of pastel-colored sesame seeds.

Want it heartier? Add diced avocado or crumbled bacon. Because everything’s better with bacon, even Easter.

How to Serve ‘Em

Arrange them on a big platter, maybe next to those deviled eggs nobody can resist. Or go full garden-party and nestle them on a bed of herb sprigs. Either way, watch them disappear fast.

Best part? You can prep the filling the night before. Just assemble day-of so the leaves stay crisp. More time for mimosas, less time stressing.

Easter Sunday Chicken Salad Cups Recipe

Ingredients:

• 3 cups shredded cooked chicken (rotisserie saves lives)
• 1/2 cup Greek yogurt
• 1 tbsp lemon juice
• 1 tsp honey
• 1/2 cup diced apple (Granny Smith for crunch)
• 1/4 cup toasted pecans, chopped
• 1 tbsp fresh tarragon, minced
• Salt & pepper to taste
• 12 butter lettuce leaves
• Edible flowers or herbs for garnish

Method:

1. Mix the dressing: Whisk yogurt, lemon juice, honey, salt, and pepper in a big bowl. Taste—add more lemon if it needs zing.
2. Fold in the good stuff: Add chicken, apple, pecans, and tarragon. Gently mix so everything’s coated but not smashed.
3. Chill it: Let it sit 30 mins so flavors marry. Or overnight, if you’re smart.
4. Assemble: Spoon filling into lettuce cups. Top with flowers or herbs. Boom—Easter magic.

Why This Works

It’s elegant but easy, light but satisfying. The kind of dish that makes people think you’ve got your life together (even if you’re hiding chocolate eggs in your pockets).

And let’s be honest—after a morning of candy chaos, something fresh and savory is exactly what everyone craves.

So go on, make these. Then sit back and bask in the compliments. You’ve earned it. Happy Easter, indeed. 🐣