Dill Pickle Chicken Salad Lettuce Cups (Print)

Tangy dill pickle chicken salad served in crisp lettuce cups for a light, protein-packed meal that's ready in just 25 minutes.

# Components:

→ 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

# Method:

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 -
  • It comes together in less time than it takes to argue about dinner plans, and tastes like you put in real effort.
  • The pickle juice in the dressing adds a brightness that makes every bite feel lively and never boring.
  • Serving it in lettuce cups means no bread guilt, just crisp, refreshing crunch with every scoop.
  • Leftovers actually get better overnight as the flavors meld, so lunch the next day feels like a little gift.
02 -
  • Do not skip the pickle juice in the dressing, it is the backbone of the flavor and without it, the salad tastes flat and forgettable.
  • Chop the pickles small enough that they blend into every bite rather than clumping in pockets, no one wants a surprise pickle explosion.
  • If your lettuce leaves are too small or floppy, overlap two leaves to make a sturdier cup that can hold more filling.
03 -
  • Chill your serving platter in the fridge before assembling the cups, it keeps everything crisp and refreshing, especially on warm days.
  • Use kitchen shears to snip fresh dill directly into the bowl, it is faster than chopping and releases more of that bright, herbal flavor.
  • If you are meal prepping, make a double batch of the chicken salad and use it in wraps, on crackers, or stuffed into tomatoes throughout the week.
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