Pin It Last summer, my air conditioner broke during a heatwave and I refused to turn on the oven. This chicken salad became my saving grace, cool and refreshing against the sweltering afternoon. I remember eating it standing at the kitchen counter, lettuce cup in hand, feeling surprisingly satisfied despite the kitchen being eighty-five degrees.
My friend Sarah came over for lunch last week and eye-rolled hard when I said chicken salad until she took her first bite. She paused, looked at me with genuine surprise, and asked for the recipe immediately. Now she texts me every time she makes it, usually sending a photo of her messy lettuce cups with the caption sorry not sorry.
Ingredients
- 2 cups cooked chicken breast: Rotisserie chicken works beautifully here, but poaching your own gives you the most tender, shreddable meat
- 1 cup dill pickles: Choose garlic dills for extra punch and chop them finely so every bite gets that briny crunch
- 1/3 cup red onion: Soak the diced onion in cold water for ten minutes if you want to mellow the sharp bite
- 1/4 cup celery: Adds that essential fresh crunch without overpowering the delicate flavors
- 2 tablespoons fresh dill: Dried dill works in a pinch, but fresh makes the whole dish sing with spring-like brightness
- 1/3 cup mayonnaise: Real mayonnaise makes the creamiest dressing, though Greek yogurt lightens things up nicely
- 2 tablespoons Greek yogurt: This tangy addition cuts through the richness and adds a protein boost
- 1 tablespoon pickle juice: The secret weapon that ties everything together with a briny punch
- 1 teaspoon Dijon mustard: Adds just enough sharpness to wake up all the other flavors
- 1/4 teaspoon garlic powder: Use fresh minced garlic if you prefer, but powder distributes more evenly
- 1/4 teaspoon black pepper: Freshly cracked makes a noticeable difference in depth
- Salt to taste: Remember the pickles and mustard are already salty, so add gradually
- 8 large butter lettuce leaves: Look for heads with intact cups that can hold a generous spoonful
Instructions
- Combine the chicken and vegetables:
- In a large bowl, toss together the shredded chicken, chopped pickles, diced red onion, celery, and fresh dill until everything is evenly distributed
- Whisk together the dressing:
- In a small bowl, stir the mayonnaise, Greek yogurt, pickle juice, Dijon mustard, garlic powder, black pepper, and salt until smooth and creamy
- Bring it all together:
- Pour the dressing over the chicken mixture and fold gently until every piece is coated, then taste and add more salt if needed
- Prepare your lettuce cups:
- Arrange the butter lettuce leaves on a serving platter, looking for the most cup-like leaves that will hold the salad without tearing
- Assemble and serve:
- Spoon the chicken salad into each lettuce leaf and serve immediately, or refrigerate the salad for an hour first to let flavors meld
Pin It This recipe saved me during a particularly chaotic week when my in-laws announced they were visiting for lunch the next day. I threw everything together in the morning, chilled it, and assembled it right before they arrived. My mother-in-law actually asked if she could take the leftovers home, which still makes me smile.
Making It Your Own
Once you have the basic ratio down, this chicken salad welcomes all sorts of personal tweaks. Sometimes I add chopped apple for sweetness, or swap the dill pickles for bread-and-butter ones when I am craving something less sharp. The beauty is in its adaptability to whatever you are in the mood for or have on hand.
Perfect Pairings
A crisp white wine cuts through the creamy dressing beautifully, though an icy sparkling water with fresh lemon feels equally refreshing on hot days. If you want something more substantial, serve alongside roasted sweet potato wedges or a simple cucumber tomato salad dressed with vinaigrette.
Make-Ahead Magic
This chicken salad actually tastes better on day two, making it ideal for meal prep or weekend cooking. Store the salad in an airtight container for up to four days, and keep your lettuce leaves wrapped in damp paper towels so they stay crisp and ready to go whenever hunger strikes.
- Try wrapping the filled lettuce cups in parchment paper for an easy grab-and-go lunch
- The salad works beautifully stuffed into hollowed-out cucumber halves for extra veggie power
- Serve it as a dip with crackers or veggie sticks at your next gathering
Pin It There is something deeply satisfying about eating with your hands, and these lettuce cups turn an ordinary lunch into something playful and fun. Even on the busiest days, this recipe reminds me that good food does not have to be complicated.
Recipe FAQs
- → Can I make this salad ahead of time?
Yes, you can prepare the chicken salad mixture up to 2 days in advance and store it in an airtight container in the refrigerator. Assemble with lettuce leaves just before serving to keep them crisp and fresh.
- → What type of lettuce works best for these cups?
Butter lettuce and romaine hearts are ideal because their large, sturdy leaves hold the filling well without tearing. You can also use iceberg lettuce, though it's less flavorful. Avoid delicate greens like arugula or spinach.
- → How do I keep the lettuce leaves crisp?
Store lettuce leaves separately from the chicken salad until ready to serve. Keep lettuce in a container with a paper towel to absorb excess moisture. If leaves become wilted, briefly soak them in ice water and pat dry.
- → Can I use rotisserie chicken instead of cooking my own?
Absolutely. Rotisserie chicken is a convenient shortcut that saves time and adds excellent flavor. Simply shred or dice about 2 cups of meat. This substitution works perfectly and maintains the same nutritional profile.
- → Is this salad truly gluten-free?
Yes, as written it is gluten-free. However, always verify labels on store-bought ingredients like mayonnaise, Greek yogurt, and Dijon mustard, as some brands may contain gluten or be processed in facilities with gluten.
- → What can I add for extra protein or crunch?
Consider adding chopped walnuts, sliced almonds, or pumpkin seeds for crunch. Hard-boiled eggs, sliced avocado, or sunflower seeds boost protein and nutrients. These additions complement the tangy dill flavor beautifully.