Dill Pickle Chicken Salad Lettuce Cups (Print version)

Protein-packed chicken salad with tangy dill pickles and crisp celery, served in fresh lettuce cups for a light meal.

# What You Need:

→ 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

# How To Make It:

01 - In a large mixing bowl, combine chicken, dill pickles, red onion, celery, and fresh dill.
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 evenly coated. Taste and adjust seasoning as needed.
04 - Arrange lettuce leaves on a serving platter and spoon chicken salad evenly into each leaf.
05 - Serve immediately, or chill the salad for 1 hour to develop flavors before assembling if desired.

# Expert Tips:

01 -
  • The tangy crunch hits different when you need something refreshing but actually filling
  • It comes together in under fifteen minutes when you use leftover chicken
02 -
  • The pickle juice is non negotiable, it is what makes this taste like itself instead of just chicken salad
  • Letting it sit in the fridge for even thirty minutes changes everything
03 -
  • Shred the chicken by hand instead of using a knife for better texture
  • Buy a rotisserie chicken on your way home and skip the cooking step entirely
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