Dill Pickle Chicken Salad Lettuce Cups (Printer View)

Tangy dill pickle chicken salad served in crisp lettuce cups. Protein-packed, gluten-free, and ready in just 25 minutes.

# Components:

→ Chicken

01 - 2 cups cooked chicken breast, shredded or diced

→ Salad

02 - 1 cup dill pickles, finely chopped
03 - 1/3 cup red onion, finely diced
04 - 1/4 cup celery, finely diced
05 - 2 tablespoons fresh dill, chopped

→ Dressing

06 - 1/3 cup mayonnaise
07 - 2 tablespoons plain Greek yogurt
08 - 1 tablespoon pickle juice
09 - 1 teaspoon Dijon mustard
10 - 1/4 teaspoon garlic powder
11 - 1/4 teaspoon black pepper
12 - Salt to taste

→ To Serve

13 - 8 large butter lettuce leaves or romaine hearts

# Method:

01 - In a large mixing bowl, combine shredded chicken, chopped dill pickles, diced red onion, diced celery, and fresh dill. Toss gently to distribute ingredients evenly.
02 - In a small bowl, whisk together mayonnaise, Greek yogurt, pickle juice, Dijon mustard, garlic powder, black pepper, and salt until smooth and well combined.
03 - Pour prepared dressing over chicken mixture and toss until all ingredients are evenly coated. Taste and adjust seasoning with additional salt and pepper as needed.
04 - Arrange lettuce leaves on a serving platter. Spoon chicken salad mixture evenly into each lettuce leaf.
05 - Serve immediately for crisp texture, or refrigerate for 1 hour to allow flavors to fully develop before assembling and serving.

# Expert Advice:

01 -
  • Its so ridiculously easy you can make it with your eyes half closed on a lazy weekend.
  • The pickle juice in the dressing gives it a brightness that makes your taste buds wake up and pay attention.
  • You get all the satisfaction of chicken salad without the heaviness of bread weighing you down.
  • It stays fresh in the fridge for days, so you can meal prep without feeling like youre eating the same boring thing.
02 -
  • If your pickles are swimming in juice, drain them well before chopping or your salad will get watery and sad.
  • Dont skip the fresh dill, dried dill just doesnt have the same bright, grassy flavor that makes this recipe special.
  • Taste the dressing before you mix it in, everyones pickle juice is different and you might need to adjust the salt or add a squeeze of lemon.
03 -
  • Use rotisserie chicken and youll have this on the table in under fifteen minutes, no cooking required.
  • Add the pickle juice a little at a time, you can always add more but you cant take it back once its too tangy.
  • Let the salad sit for at least ten minutes before serving so the flavors have time to marry, itll taste twice as good.
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