Dill Pickle Chicken Salad Lettuce Cups (Printable version)

Tangy chicken salad with dill pickles and fresh vegetables served in crisp lettuce cups. Easy, gluten-free, and protein-rich.

# 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 bowl, combine the shredded chicken, chopped dill pickles, diced red onion, diced 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 combined.
03 - Pour the dressing over the chicken mixture and toss until evenly coated. Taste and adjust seasoning as needed.
04 - Arrange the lettuce leaves on a platter and spoon the chicken salad evenly into each leaf.
05 - Serve immediately, or refrigerate the salad for 1 hour to develop more pronounced flavors before assembling in lettuce cups.

# Expert Advice:

01 -
  • The tangy crunch of dill pickles cuts through creamy dressing in the most satisfying way
  • Everything comes together in under 30 minutes with almost zero heat required
  • Lettuce cups turn an ordinary salad into something that feels fancy and fun
02 -
  • Chilling the assembled salad for an hour lets the flavors meld together beautifully
  • The lettuce cups can get soggy if assembled too far ahead, so keep them separate until serving time
03 -
  • Pat your lettuce leaves completely dry to prevent the filling from sliding off
  • Use kitchen shears to quickly chop the cooked chicken into perfectly sized pieces
Return