Dill Pickle Chicken Salad Lettuce Cups

The first time I made this chicken salad, I'd forgotten to buy bread for sandwiches and had a head of butter lettuce wilting in my fridge. Sometimes the best kitchen discoveries come from what you're missing rather than what you planned. That afternoon, skipping the bread turned out to be the smartest mistake I'd made all week.

Last summer, my sister showed up with rotisserie chicken and an jar of homemade dill pickles from her garden. We stood at the kitchen counter, eating this straight from the bowl with forks, barely bothering with the lettuce cups because the conversation was too good to pause for plating. That's the kind of meal this is—unfussy enough for Tuesday dinner but special enough for company.

Ingredients

• 2 cups cooked chicken breast, shredded or diced: Rotisserie chicken works perfectly here, or poach your own breasts earlier in the week
• 1 cup dill pickles, finely chopped: The smaller you chop them, the more they distribute throughout every bite
• 1/3 cup red onion, finely diced: Soak the diced onion in cold water for 10 minutes if you want to mellow the sharpness
• 1/4 cup celery, finely diced: Adds that essential crunch without overpowering the delicate flavors
• 2 tablespoons fresh dill, chopped: Fresh dill makes a huge difference here—dried herbs lose their magic in cold salads
• 1/3 cup mayonnaise: Real mayo, not miracle whip, gives the creaminess this salad needs
• 2 tablespoons plain Greek yogurt: Lightens things up while adding a subtle tang, though more mayo works if you're not a yogurt person
• 1 tablespoon pickle juice: This is the secret weapon—don't skip it or you'll miss that bright pickle essence
• 1 teaspoon Dijon mustard: Just enough to wake up all the other flavors without announcing itself
• 1/4 teaspoon garlic powder: Provides a gentle background note that ties everything together
• 1/4 teaspoon black pepper: Freshly cracked makes a noticeable difference
• Salt, to taste: Remember the pickles and mustard already bring saltiness
• 8 large butter lettuce leaves: Look for sturdy heads that can hold a generous scoop without collapsing

Instructions

Mix the chicken and vegetables:

In a large bowl, combine the shredded chicken, chopped dill pickles, red onion, celery, and fresh dill until everything is evenly distributed

Whisk together the dressing:

In a small bowl, whisk together the mayonnaise, Greek yogurt, pickle juice, Dijon mustard, garlic powder, black pepper, and a pinch of salt until smooth and creamy

Combine everything:

Pour the dressing over the chicken mixture and toss gently until every piece is coated, then taste and adjust the seasoning if needed

Prepare the lettuce cups:

Carefully separate the butter lettuce leaves, keeping them whole, and arrange them on your serving platter like little boats waiting to be filled

Assemble and serve:

Spoon the chicken salad into each lettuce leaf just before serving, or let people build their own if you're feeling casual about it

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My friend Sarah asked for this recipe after serving it at her book club, where five women who claimed they hated dill pickles all went back for seconds. Sometimes the combinations that sound weird on paper are exactly what make people ask for the recipe.

Making It Your Own

I've discovered that chopped walnuts add the most incredible buttery crunch that pairs beautifully with the dill. A handful of sliced almonds works too, or skip the nuts entirely if you're keeping it simple. The beauty of this salad is how forgiving it is—add more pickles if you love them, reduce the onion if you don't, and adjust the mayo-to-yogurt ratio based on how rich you want it to feel.

Perfect Pairings

A crisp white wine like Sauvignon Blanc cuts through the creaminess while echoing the bright pickle notes. If you're avoiding alcohol, sparkling water with a squeeze of lemon does the same job beautifully. I've also served this alongside roasted potatoes for a more substantial meal, and the combination works surprisingly well.

Make-Ahead Magic

The chicken salad keeps beautifully in the fridge for three to four days, actually improving as the flavors meld. Just hold off on adding the nuts if you're including them until you're ready to serve, so they stay crunchy. This has saved me on countless busy weeknights when I need something satisfying but don't have the energy to cook from scratch.

• Double the recipe and keep it in your fridge for emergency lunches
• Use the leftovers stuffed into a whole wheat wrap the next day
• Serve it over mixed greens if you run out of lettuce cups

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Some recipes are just practical, but this one became a regular in my kitchen because it makes people happy without making me work too hard. That's the kind of cooking I'm always searching for.

Recipe Questions & Answers

→ Can I make this ahead of time?

Yes, prepare the chicken salad up to 24 hours in advance and store it refrigerated. Wait to fill the lettuce cups until just before serving to keep them crisp and prevent sogginess.

→ What other lettuce varieties work well?

Butter lettuce and romaine hearts are excellent choices due to their sturdy cup shape. Iceberg lettuce, Boston lettuce, or even cabbage leaves can also serve as crunchy vessels for the filling.

→ How do I store leftovers?

Store the chicken salad mixture in an airtight container in the refrigerator for 3-4 days. Keep washed lettuce leaves separate with a paper towel to absorb moisture. Assemble fresh cups when ready to eat.

→ Can I use rotisserie chicken?

Absolutely. A store-bought rotisserie chicken works perfectly and saves time. Simply shred or dice the meat, discarding skin and bones. One rotisserie chicken typically yields about 3-4 cups of meat.

→ Is this suitable for meal prep?

Yes, this dish meal preps beautifully. Portion the chicken salad into individual containers and store lettuce leaves separately. The flavors actually develop and improve after resting overnight in the refrigerator.

→ What can I substitute for Greek yogurt?

Use additional mayonnaise for a dairy-free version, or try sour cream for extra tang. For a lighter option, plain almond or coconut yogurt works, though the texture may vary slightly.