Dill Pickle Chicken Salad Cups (Printable Version)

Tangy, creamy chicken salad with crunchy dill pickles served in crisp butter lettuce cups for a satisfying light meal.

# What You Need:

→ Chicken

01 - 2 cups cooked chicken breast, shredded or diced

→ Salad Components

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

→ For Serving

13 - 8 large butter lettuce leaves

# How-To Steps:

01 - Place shredded chicken, chopped dill pickles, diced red onion, celery, and fresh dill in a large mixing bowl.
02 - Whisk together mayonnaise, Greek yogurt, pickle juice, Dijon mustard, garlic powder, black pepper, and salt in a small bowl until smooth.
03 - Pour dressing over chicken mixture and toss thoroughly until evenly coated. Adjust seasoning with additional salt if desired.
04 - Arrange lettuce leaves on serving platter. Spoon chicken salad mixture evenly into each leaf.
05 - Serve immediately for best texture, or refrigerate salad for 1 hour before assembling for enhanced flavor development.

# Expert Tips:

01 -
  • The tangy pop of pickles makes this anything but your ordinary chicken salad
  • Everything comes together in about fifteen minutes flat
  • Lettuce cups keep it light while still feeling satisfying
02 -
  • Do not assemble the lettuce cups more than an hour ahead or they will get soggy
  • The flavors actually get better after chilling for an hour in the fridge
  • Butter lettuce can be delicate so handle the leaves gently when washing
03 -
  • Squeeze the chopped pickles gently in a paper towel if they seem too watery
  • Let the salad sit for at least thirty minutes before serving for the best flavor
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