Dill Pickle Chicken Salad Lettuce Cups (Printer View)

Refreshing chicken salad with tangy dill pickles, crisp celery, and fresh dill served in butter lettuce cups.

# 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

→ Assembly

13 - 8 large butter lettuce leaves or romaine hearts

# Method steps:

01 - In a large mixing bowl, combine the shredded 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 serving 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 -
  • Its the perfect solution when you want something satisfying but not heavy
  • The pickle forward flavor makes it unlike any chicken salad youve had before
02 -
  • The lettuce will get soggy if you assemble these too far ahead, keep the salad chilled and fill cups right before serving
  • This actually tastes better after sitting for an hour in the fridge, giving the flavors time to mingle and develop
03 -
  • Crisp your lettuce leaves in ice water for 15 minutes before serving for extra crunch and freshness
  • A serrated grapefruit spoon makes filling the lettuce cups so much easier and less messy
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