Dill Pickle Chicken Salad Lettuce Cups (Printable Version)

Refreshing chicken salad with tangy dill pickles and crisp vegetables served in butter lettuce cups. Light, flavorful, and ready in 25 minutes.

# Needed Ingredients:

→ Chicken

01 - 2 cups cooked chicken breast, shredded or diced

→ Salad Components

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

# Steps:

01 - In a large bowl, combine the chicken, dill pickles, red onion, celery, and fresh dill.
02 - In a small bowl, whisk together the mayonnaise, Greek yogurt, pickle juice, Dijon mustard, garlic powder, black pepper, and a pinch of salt until smooth.
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. Spoon the chicken salad evenly into each leaf.
05 - Serve immediately, or chill the salad for 1 hour for more developed flavors before assembling.

# Expert Advice:

01 -
  • No cooking required if you use leftover chicken or a rotisserie bird
  • The pickle juice in the dressing creates that tangy punch everyone asks about
  • Lettuce cups make everything feel fancy without any actual effort
02 -
  • The lettuce gets soggy if you assemble too far ahead, so keep components separate until serving
  • This salad actually tastes better after an hour in the fridge, giving flavors time to become friends
  • Skip the lettuce entirely and serve on gluten-free bread or just eat it with a fork
03 -
  • Use a food processor to pulse the pickles into tiny, uniform pieces without turning them into mush
  • Pat your lettuce leaves completely dry with paper towels before assembling to prevent sogginess
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