# Ingredient List:
→ Chicken
01 - 2 cups cooked chicken breast, shredded or diced (approximately 2 medium breasts)
→ 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 (or additional mayonnaise)
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 (or romaine hearts)
# Steps:
01 - In a large mixing bowl, combine the shredded chicken breast, chopped dill pickles, diced red onion, diced celery, and chopped fresh dill.
02 - In a separate small bowl, whisk together the mayonnaise, Greek yogurt, pickle juice, Dijon mustard, garlic powder, black pepper, and salt until smooth and well combined.
03 - Pour the dressing over the chicken mixture. Toss thoroughly until all ingredients are evenly coated with the dressing. Taste and adjust seasoning with additional salt or pepper as needed.
04 - Arrange the butter lettuce leaves on a serving platter. Spoon the chicken salad mixture evenly into each lettuce leaf, dividing the filling among all 8 leaves.
05 - Serve immediately for a fresh, crisp texture, or refrigerate the chicken salad for 1 hour before assembling to allow flavors to meld together for a more developed taste.
