Save I was staring into my fridge on a humid Tuesday afternoon, trying to will lunch into existence. There was leftover chicken, a jar of dill pickles that had been calling my name all week, and some wilted lettuce I thought might still have one good day left in it. Instead of making a sad sandwich, I chopped everything up, mixed it with whatever creamy things I had on hand, and tucked it into lettuce leaves. That first bite, cold and crunchy and bursting with pickle tang, made me forget I was eating leftovers at all.
I brought this to a potluck once, skeptical that anyone would go for lettuce cups when there were pasta salads and casseroles everywhere. Within twenty minutes, the platter was empty and three people asked for the recipe. One friend told me she hated chicken salad until she tried this version. The pickles, she said, changed everything.
Ingredients
- Cooked chicken breast, shredded or diced: Rotisserie chicken is your best friend here, especially if youre short on time or energy, just pull the meat off and youre halfway done.
- Dill pickles, finely chopped: The star of the show, they add crunch and that addictive sour punch that keeps you coming back for another bite.
- Red onion, finely diced: A little sharpness goes a long way, if raw onion is too intense for you, soak the diced pieces in cold water for five minutes and drain.
- Celery, finely diced: This adds a subtle vegetal crunch that balances the richness of the dressing without stealing the spotlight.
- Fresh dill, chopped: It echoes the pickle flavor and makes the whole thing taste brighter and more alive.
- Mayonnaise: The creamy base that holds everything together, use the good stuff if you can, it really does make a difference.
- Plain Greek yogurt: Cuts the richness of the mayo and adds a slight tang, but you can skip it and go all mayo if thats what you have.
- Pickle juice: Dont pour it down the drain, this liquid gold is what makes the dressing sing.
- Dijon mustard: A teaspoon adds depth and a tiny bit of heat that plays well with the pickles.
- Garlic powder: Just enough to add savory warmth without overpowering the fresh flavors.
- Black pepper: Freshly cracked is best, it adds a gentle bite that wakes up the whole bowl.
- Butter lettuce leaves: Soft, pliable, and sturdy enough to hold a generous scoop without tearing, theyre like edible little boats.
Instructions
- Mix the Base:
- Toss the chicken, pickles, red onion, celery, and fresh dill into a large bowl and give it a quick stir so everything gets to know each other. The smell of dill and pickles together is enough to make you impatient.
- Whisk the Dressing:
- In a smaller bowl, whisk together the mayo, Greek yogurt, pickle juice, Dijon, garlic powder, black pepper, and a pinch of salt until its smooth and creamy. Taste it with a spoon, you might want a little more pickle juice or pepper depending on your mood.
- Combine and Coat:
- Pour that dressing over the chicken mixture and fold everything together gently until every piece is coated. Dont be shy, get in there with a spoon and make sure the dressing reaches every corner.
- Assemble the Cups:
- Lay out your lettuce leaves on a big platter like little green bowls. Spoon a generous heap of chicken salad into each one, letting it mound up a bit so it looks abundant and inviting.
- Serve or Chill:
- You can eat these right away if youre hungry, but if you have the patience, let the salad chill in the fridge for an hour so the flavors meld together. Either way, theyre going to taste incredible.
Save My mom tried this on a visit and declared it her new favorite lunch. She started keeping a container of it in her fridge at all times, eating it straight out of the bowl with a fork when she didnt feel like fussing with lettuce. She said it reminded her of summer picnics, even in the middle of February.
Make It Your Own
If you want a little more texture, toss in a quarter cup of chopped walnuts or sliced almonds. I also love adding a chopped hard boiled egg or two when I need extra protein to get me through the afternoon. Once I threw in some halved cherry tomatoes and it added a juicy sweetness that played really well against the pickles.
Storing and Serving
The chicken salad keeps beautifully in an airtight container for up to three days, though the lettuce cups should be assembled right before serving or theyll get limp. I like to pack the salad in one container and bring the lettuce leaves separately if Im taking this to work or a picnic. You can also serve it on crackers, in a wrap, or honestly just eat it with a spoon while standing at the counter.
What to Pair It With
These lettuce cups are light enough that you can serve them alongside something hearty like sweet potato fries or a cup of tomato soup. If youre making them for a crowd, set out some extra pickles, sliced avocado, and hot sauce so people can customize their cups. A crisp white wine or sparkling water with a squeeze of lemon is all you need to drink.
- Try swapping butter lettuce for endive leaves if you want something with a little more bitterness and crunch.
- For a dairy free version, just use all mayo and skip the Greek yogurt entirely.
- If you have leftover salad, it makes an amazing stuffing for a tomato or bell pepper.
Save This is the kind of recipe that feels like a small victory every time you make it, quick, fresh, and way better than anything youd grab from a deli. I hope it becomes your go to lunch too.
Cooking Guide
- → Can I make this ahead of time?
Yes, you can prepare the chicken salad mixture up to 24 hours in advance and store it in an airtight container in the refrigerator. However, assemble the lettuce cups just before serving to keep them crisp. For even better flavor development, chill for 1 hour before assembling.
- → What type of lettuce works best?
Butter lettuce and romaine hearts are ideal because their leaves are large and sturdy enough to hold the filling without breaking. Other options include iceberg lettuce or Belgian endive leaves for a more delicate presentation.
- → How can I make this dairy-free?
Simply omit the Greek yogurt and use all mayonnaise for the dressing. You can also substitute Greek yogurt with dairy-free yogurt or sour cream alternatives. Verify that your mayonnaise and other ingredients are certified dairy-free.
- → Can I use rotisserie chicken?
Absolutely! Rotisserie chicken is a convenient substitute and saves preparation time. Use about 2 cups of shredded meat from a store-bought rotisserie chicken. The flavor and texture will be equally delicious.
- → What ingredients add extra nutrition?
For added crunch and protein, stir in chopped walnuts or sliced almonds. Hard-boiled eggs increase protein content significantly. You can also add avocado slices for healthy fats or cucumber for extra freshness and hydration.
- → Is this truly gluten-free?
As written, yes. However, always check product labels on store-bought mayonnaise, Greek yogurt, and pickle products, as some may contain hidden gluten or be processed in facilities with gluten. When in doubt, select certified gluten-free products.