Dill Pickle Chicken Salad Lettuce Cups

The first time I made this chicken salad was during a heat wave when even the thought of turning on the oven felt like a personal offense. I had leftover rotisserie chicken and a jar of pickles my neighbor had brought over from her garden. Something about that cool, tangy crunch against the buttery lettuce made everything feel lighter.

Last summer I served these at a porch dinner with friends, and people kept grabbing seconds before I could even sit down. My friend Sarah, who claims to hate chicken salad, ate three lettuce cups and asked for the recipe before dessert was served.

Ingredients

• 2 cups cooked chicken breast: Rotisserie chicken works perfectly here, or poach your own breasts and let them cool completely
• 1 cup dill pickles: Finely chopped pickle pieces create those little pockets of tang throughout every bite
• 1/3 cup red onion: The sharp bite of red onion cuts through the rich dressing beautifully
• 1/4 cup celery: Adds essential crunch that keeps the texture interesting
• 2 tablespoons fresh dill: Fresh dill makes such a difference compared to dried, worth the extra chop
• 1/3 cup mayonnaise: Real mayo provides the creamy base that holds everything together
• 2 tablespoons Greek yogurt: Lightens things up slightly while adding a pleasant tang
• 1 tablespoon pickle juice: This is the secret ingredient that ties all the flavors together
• 1 teaspoon Dijon mustard: Just enough to add depth without overwhelming the other flavors
• 1/4 teaspoon garlic powder: A subtle background note that makes everything taste complete
• Salt and black pepper: Essential for bringing all the flavors into balance
• 8 large butter lettuce leaves: Butter lettuce cups are the perfect vehicle, though romaine works in a pinch

Instructions

Prep your ingredients:

Shred or dice your cooked chicken into bite sized pieces and chop those pickles, onion, celery, and fresh dill until everything is uniformly small

Whisk the dressing:

In a small bowl, combine the mayonnaise, Greek yogurt, pickle juice, Dijon, garlic powder, black pepper, and salt until completely smooth

Combine everything:

Pour that tangy dressing over your chicken mixture and toss gently until every piece is coated

Taste and adjust:

Sneak a bite and add more salt or pickle juice if it needs more zing

Assemble and serve:

Spoon the chicken salad into your lettuce cups right before serving, or chill the mixture first for deeper flavor melding

Save

These have become my go to for summer lunches when I want something satisfying but not heavy. There is something almost therapeutic about the crunch of lettuce against the creamy salad.

Make It Your Own

Half the fun is discovering what else works in this combination. Sometimes I toss in chopped walnuts for extra crunch, or add a diced apple when fall starts creeping in.

Serving Suggestions

These lettuce cups work as an appetizer, light lunch, or even a dinner side. A crisp white wine cuts through the creaminess perfectly.

Storage And Meal Prep

The chicken salad keeps beautifully in the refrigerator for three to four days, which makes it ideal for make ahead lunches. Just store the lettuce leaves separately and wrap them in a damp paper towel.

• Bring the salad to room temperature for 15 minutes before serving for the best flavor
• If the lettuce cups seem flimsy, double them up for better structural support
• A squeeze of fresh lemon right before serving wakes everything up

Save

Hope these become a regular part of your rotation like they have in mine. Simple, fresh, and exactly what summer eating should be.

Recipe Questions & Answers

→ How long does the chicken salad keep in the refrigerator?

The chicken mixture stays fresh for 3-4 days when stored in an airtight container. For best texture, add fresh lettuce cups just before serving rather than assembling them ahead.

→ Can I make this dish dairy-free?

Absolutely. Simply replace the Greek yogurt with additional mayonnaise. The dressing remains creamy and flavorful while accommodating dairy-free dietary needs.

→ What's the best way to cook the chicken?

Poached, baked, or grilled chicken breasts work beautifully. A store-bought rotisserie chicken offers excellent convenience and flavor. Just shred or dice the meat before combining with other ingredients.

→ Can I substitute other lettuces for butter lettuce?

Romaine hearts, iceberg cups, or even sturdy kale leaves make excellent alternatives. Choose varieties that form natural cups to hold the filling and provide satisfying crunch.

→ How can I add more texture to this dish?

Chopped walnuts, sliced almonds, or sunflower seeds add delightful crunch. Some cooks enjoy diced bell peppers or radishes for extra crispness and color contrast.

→ Is this suitable for meal prep?

Perfect for meal prep. Store the chicken salad separately from lettuce cups and assemble just before eating. The flavors actually improve after chilling overnight for more developed taste.