Dill Pickle Chicken Salad Lettuce Cups (Print Version)

Tangy dill pickle chicken salad with fresh vegetables and creamy dressing, served in crisp lettuce cups for a light meal.

# 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:

01 - In a large bowl, combine 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 fully combined.
03 - Pour dressing over chicken mixture and toss until evenly coated. Taste and adjust seasoning as needed.
04 - Arrange lettuce leaves on a platter and spoon chicken salad evenly into each leaf.
05 - Serve immediately or refrigerate for 1 hour to allow flavors to develop before assembling and serving.

# Expert Advice:

01 -
  • The tangy brightness keeps you coming back for just one more bite
  • It comes together in under fifteen minutes with ingredients you probably already have
  • The lettuce cups make everything feel fancy without any actual effort
02 -
  • The flavors develop so much better if you let the salad chill for at least an hour
  • Butter lettuce can be fragile so handle the leaves gently when washing and drying
  • If you are making this ahead keep the salad and lettuce separate until serving time
03 -
  • Pat your cooked chicken dry with paper towels before mixing to prevent a watery salad
  • Let the assembled lettuce cups sit for just a few minutes before serving so the flavors settle
Go Back