Save to Pinterest The first time I made this chicken salad was on a sweltering July afternoon when turning on the oven felt like a punishment. My neighbor had dropped off a jar of homemade dill pickles that morning, and something about their briny snap just screamed to be mixed into something cool and creamy.
I served these at a last minute porch gathering with friends, and watched in delight as everyone reached for seconds. Theres something wonderfully informal about eating with your hands that makes people relax and linger longer at the table.
Ingredients
- 2 cups cooked chicken breast: Rotisserie chicken works beautifully here, or poach your own breasts earlier in the week
- 1 cup dill pickles: Look for pickles with serious crunch, and chop them finely so they distribute evenly throughout
- 1/3 cup red onion: Soak the diced onion in cold water for 10 minutes to mellow its bite if youre sensitive to raw onion
- 1/4 cup celery: This adds essential crunch that complements the pickles perfectly
- 2 tablespoons fresh dill: Fresh dill makes such a difference compared to dried, tying all the flavors together
- 1/3 cup mayonnaise: Real mayo gives the best creamy texture and rich mouthfeel
- 2 tablespoons Greek yogurt: This lightens the dressing while adding a pleasant tang
- 1 tablespoon pickle juice: This is the secret weapon that amps up the dill flavor throughout
- 1 teaspoon Dijon mustard: Adds just enough sharpness to balance the creamy elements
- 1/4 teaspoon garlic powder: Use fresh minced garlic if you prefer a more pronounced garlic flavor
- Salt and black pepper: Start conservatively since pickles and mustard already bring saltiness
- 8 large butter lettuce leaves: Butter lettuce cups are sturdy yet delicate, perfect for holding the filling
Instructions
- Combine your base ingredients:
- In a large bowl, toss together the shredded chicken, chopped pickles, diced onion, celery, and fresh dill until everything is evenly distributed
- Whisk the creamy dressing:
- In a small bowl, stir together the mayonnaise, Greek yogurt, pickle juice, Dijon mustard, garlic powder, black pepper, and a pinch of salt until smooth
- Bring it all together:
- Pour the dressing over the chicken mixture and fold gently until every piece is coated, then taste and adjust the seasoning if needed
- Prep your lettuce cups:
- Carefully separate the butter lettuce leaves, rinse and pat them dry, then arrange them on a platter ready for filling
- Assemble and serve:
- Spoon the chicken salad generously into each lettuce cup and serve right away, or chill for an hour first if you prefer the flavors more developed
Save to Pinterest My sister texted me the next day asking for the recipe, saying her husband had eaten three lettuce cups in one sitting. Now it has become our go to for light summer dinners when nobody wants heavy food but everyone wants something satisfying.
Make It Your Own
Sometimes I add a quarter cup of chopped walnuts for extra crunch and healthy fats. The nuttiness plays surprisingly well with the dill pickles, and it keeps me fuller longer.
Perfect Pairings
A crisp Sauvignon Blanc cuts through the creaminess, but sparkling water with a wedge of lemon works just as well. The key is something cold and refreshing that wont compete with the dill forward flavors.
Make Ahead Magic
The chicken salad actually tastes better after sitting overnight in the refrigerator. I often make a double batch on Sunday and enjoy it for lunch throughout the week.
- Store the salad and lettuce cups separately in airtight containers
- The salad keeps well for up to four days in the refrigerator
- Let the chilled salad sit at room temperature for ten minutes before serving
Save to Pinterest Hope these lettuce cups bring as much refreshing joy to your table as they have to mine.
Recipe FAQs
- → Can I use rotisserie chicken for this dish?
Yes, rotisserie chicken is an excellent time-saving option. Simply shred or dice the cooked chicken and follow the rest of the instructions. This cuts your prep time significantly.
- → How far in advance can I prepare this?
You can prepare the chicken salad mixture up to 24 hours ahead and store it in an airtight container in the refrigerator. Assemble the lettuce cups just before serving to keep the lettuce crisp.
- → What lettuce works best for the cups?
Butter lettuce and romaine hearts work wonderfully as they're sturdy enough to hold the filling without tearing. Iceberg lettuce also works if you prefer larger cups.
- → How can I make this dairy-free?
Simply omit the Greek yogurt and use all mayonnaise instead, or substitute with dairy-free mayo and yogurt alternatives. Verify that your pickle juice brand doesn't contain any dairy additives.
- → What add-ins would enhance the crunch?
Chopped walnuts, sliced almonds, or sunflower seeds add excellent texture. Hard-boiled eggs boost protein, while diced bell peppers or water chestnuts provide additional crispness.
- → Is this suitable for meal prep?
Yes, the chicken salad mixture keeps well for 3-4 days when stored separately from the lettuce cups. Store lettuce in a sealed container to maintain freshness, then assemble fresh portions as needed.