Dill Pickle Chicken Salad Lettuce Cups (Printable)

Tangy dill pickle chicken salad served in crisp lettuce cups. A light, protein-rich meal ready in just 25 minutes.

# Ingredient List:

→ 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

# 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 salt.
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 -
  • The tangy pop of pickles transforms ordinary chicken into something crave-worthy and bright
  • Everything comes together in fifteen minutes flat, perfect for those nights when cooking feels like too much
02 -
  • The chicken salad needs at least an hour in the refrigerator for the flavors to really develop and marry together
  • Lettuce cups get soggy quickly, so keep the salad and lettuce separate until right before serving
03 -
  • Pat your cooked chicken dry with paper towels before adding it to the mixture so the dressing does not become watery
  • Toast some walnuts or pecans and sprinkle them on top right before serving for incredible texture contrast
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