Pin It Last summer my neighbor brought over a jar of homemade dill pickles that changed everything. I kept thinking about ways to use them beyond just snacking, and somehow ended up mixing chopped pickles into leftover chicken from Sunday dinner. The combination was so ridiculously good that I started making extra chicken just to have an excuse to whip this up again. Now it's become my go-to when I want something light but satisfying.
I first served these at a casual backyard get-together and watched my friend Sarah's eyes widen after her first bite. She made me text her the recipe right then and there, standing next to the grill. There's something about the cool, crisp lettuce against the creamy, pickle-filled chicken that makes people ask 'wait, what's in this?' every single time.
Ingredients
- 2 cups cooked chicken breast: Rotisserie chicken works beautifully here, or poach some breasts ahead of time. Shredding by hand gives the best texture for holding onto that tangy dressing.
- 1 cup dill pickles: Finely chop these so you get pickle flavor in every bite. I use garlic dills for extra punch, but whatever variety you love will work.
- 1/3 cup red onion: The sharpness balances the creamy dressing perfectly. Soak the diced onion in cold water for 5 minutes if you want to mellow it slightly.
- 1/4 cup celery: This adds that essential crunch without competing with the pickles. Cut it small so it disperses evenly throughout.
- 2 tablespoons fresh dill: Fresh is non-negotiable here. Dried dill just doesn't give you that bright, springy flavor that makes this salad sing.
- 1/3 cup mayonnaise: Real mayo makes all the difference. I've tried light versions and they just don't give the same luxurious mouthfeel.
- 2 tablespoons Greek yogurt: This lightens the dressing while adding a subtle tang. If you're dairy-free, just use more mayo.
- 1 tablespoon pickle juice: This is the secret ingredient that ties everything together. Use the juice from your pickle jar.
- 1 teaspoon Dijon mustard: Adds depth and just the right amount of sharpness. Yellow mustard is too one-note for this recipe.
- 1/4 teaspoon garlic powder: Provides a gentle garlicky backdrop without overwhelming the delicate dill flavor.
- 1/4 teaspoon black pepper and salt: Freshly ground pepper makes a huge difference. Taste before adding salt since pickles and mustard already bring some.
- 8 large butter lettuce leaves: Look for sturdy leaves that can hold a generous scoop. Romaine hearts work too and add even more crunch.
Instructions
- Combine the base ingredients:
- In a large bowl, toss together the shredded chicken, chopped pickles, diced red onion, celery, and fresh dill until evenly distributed. This ensures you get a perfect bite every time.
- Whisk up 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.
- Bring it all together:
- Pour the dressing over the chicken mixture and fold everything together gently. Taste and adjust the seasoning, keeping in mind the flavors will meld and intensify after chilling.
- Prep your lettuce cups:
- Arrange the butter lettuce leaves on a serving platter, choosing the most intact and sturdy leaves. They should look like little boats ready to be filled.
- Assemble and serve:
- Spoon the chicken salad evenly into each lettuce cup, mounding it slightly. Serve immediately, or chill the salad for an hour for even deeper flavor before assembling.
Pin It My teenage son, who turns his nose up at most salads, came home from lacrosse practice last week and ate three of these cups in a row. He said it felt like eating a really good sandwich without being heavy. That's when I knew this recipe was a keeper for busy weeknights when we want something satisfying but not weighed down.
Make It Your Way
I've discovered that adding a handful of chopped walnuts or sliced almonds takes this to another level entirely. The nuts add buttery richness that plays beautifully against the sharp pickles. Sometimes I'll throw in diced apples for sweetness, especially in fall when crisp apples are everywhere. The crunch and sweetness make each bite more interesting.
Perfect Pairings
This salad shines alongside simple soups like tomato basil or butternut squash. I've also served it as part of a spread with hummus, roasted vegetables, and pita bread for a light dinner. On hot days, it's perfect with cold cucumber slices and cherry tomatoes for a meal that feels refreshing from start to finish.
Meal Prep Magic
This recipe was basically made for Sunday meal prep. The chicken salad keeps beautifully in the refrigerator for three to four days, and the flavors actually get better over time. I store it in a glass container with a tight lid and just wash fresh lettuce when I'm ready to eat. It's become my office lunch staple because it feels special but comes together in seconds.
- Pack the lettuce leaves separately and fill them right before eating to prevent sogginess
- If taking to work, bring a small container of extra pickle juice to refresh the salad if needed
- This scales up effortlessly for meal prep, so double or triple the recipe without adjusting anything else
Pin It There's something deeply satisfying about eating with your hands, and these lettuce cups make it feel elegant rather than messy. I hope this recipe becomes one of those staples you turn to again and again.
Recipe FAQs
- → Can I make this ahead of time?
Yes, you can prepare the chicken salad mixture up to one day in advance and store it in an airtight container in the refrigerator. Assemble the lettuce cups just before serving to keep them crisp and fresh.
- → What type of lettuce works best?
Butter lettuce and romaine hearts are ideal because their sturdy leaves hold the filling without tearing. Iceberg lettuce also works well. Avoid delicate lettuces like arugula or microgreens.
- → How can I make this dairy-free?
Simply omit the Greek yogurt and use all mayonnaise for the dressing. The pickle juice and Dijon mustard provide plenty of flavor and tang without dairy products.
- → Can I use canned or frozen chicken?
Absolutely. Rotisserie chicken is a convenient shortcut and adds excellent flavor. Canned chicken works too, though you may want to drain it well and rinse to remove excess sodium.
- → How do I adjust the tanginess level?
Add more pickle juice or finely chopped pickles for increased tang, or use less if you prefer a milder flavor. The Dijon mustard also adds tanginess, so you can adjust that to taste.
- → What are good serving suggestions?
Serve with crusty bread, crackers, or over a bed of mixed greens. A crisp white wine like Sauvignon Blanc or sparkling water with lemon complements the bright, tangy flavors perfectly.