Dill Pickle Chicken Salad Lettuce Cups

Last summer my sister dropped by unexpectedly with garden fresh dill pickles she had canned herself, insisting we turn them into something light for lunch. The humidity was climbing and neither of us wanted to heat up the kitchen, so we raided the fridge for leftover chicken and whatever crisp vegetables we could find. We ended up scooping this tangy salad into butter lettuce leaves, eating them standing at the counter while laughing about how something so simple tasted so extraordinary.

I started making this regularly during those busy weeknight evenings when cooking feels like too much but takeout is not what we want. My teenagers actually request it now, which feels like a small victory considering how skeptical they were about lettuce cups the first time I served them. There is something satisfying about eating with your hands, and the fresh dill makes the whole kitchen smell like a garden.

Ingredients

• 2 cups cooked chicken breast: Rotisserie chicken works perfectly here, just shred it into bite sized pieces for easy eating
• 1 cup dill pickles: Finely chopped homemade pickles have the best crunch, but any good quality dill pickles will do
• 1/3 cup red onion: Dice these small so their sharp flavor blends without overwhelming every bite
• 1/4 cup celery: This adds that essential fresh crunch that balances the creaminess
• 2 tablespoons fresh dill: Fresh dill makes all the difference here, dried just does not have the same bright flavor
• 1/3 cup mayonnaise: Real mayonnaise creates that rich base we want, do not substitute with salad dressing
• 2 tablespoons Greek yogurt: This lightens the dressing while adding a pleasant tang
• 1 tablespoon pickle juice: This brightens the entire dressing and ties everything together
• 1 teaspoon Dijon mustard: Just enough to give depth without making it taste like mustard
• 1/4 teaspoon garlic powder: A subtle background note that rounds out all the flavors
• 8 butter lettuce leaves: Look for the most intact, cups shaped leaves you can find

Instructions

Mix your base:

Toss the shredded chicken, chopped pickles, red onion, celery, and fresh dill in your largest bowl until everything looks evenly distributed

Whisk the dressing:

Combine the mayonnaise, Greek yogurt, pickle juice, Dijon, garlic powder, and pepper in a small bowl until completely smooth

Bring it together:

Pour that creamy dressing over your chicken mixture and fold everything gently until each piece is coated

Taste and adjust:

Scoop a tiny bite to check if it needs more salt or pickle juice, then let it sit for a few minutes

Assemble your cups:

Spoon the salad into those waiting lettuce leaves just before serving so they stay crisp and hold together

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This became our go to light dinner after long weekend days when we have been outside too much and want something refreshing but satisfying. I love how it feels indulgent while still being full of good things, and the way everyone reaches for seconds makes me smile every single time.

Making It Ahead

The chicken salad actually tastes better after sitting in the refrigerator overnight, so I often make a double batch on Sunday. The flavors deepen and the pickle juice has time to work its magic into every ingredient, transforming something good into something great.

Perfect Pairings

Cucumber slices with a sprinkle of salt complement the tangy flavors beautifully, and some roasted potato wedges on the side make it feel more like a complete meal for heartier appetites.

Serving Suggestions

These work beautifully as appetizers for summer gatherings, or serve them alongside a light soup for a more substantial dinner. The presentation looks impressive but takes almost no effort, which is my favorite kind of entertaining.

• Try adding chopped walnuts for extra crunch and healthy fats
• A sprinkle of everything bagel seasoning on top adds unexpected flavor
• Keep extra lettuce leaves on hand for anyone wanting seconds

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Sometimes the simplest recipes become the ones we return to again and again, and this light chicken salad has earned its permanent place in my regular rotation.

Recipe FAQs

→ Can I make this ahead of time?

Yes, prepare the chicken salad up to 24 hours in advance and store it in the refrigerator. The flavors actually develop and improve after chilling. Assemble the lettuce cups just before serving to keep them crisp and prevent sogginess.

→ What lettuce works best for cups?

Butter lettuce (also called Boston or Bibb lettuce) is ideal because its leaves are naturally cup-shaped and tender. Romaine hearts also work well and provide extra crunch. Iceberg lettuce can be used but may crack more easily.

→ How do I make this dairy-free?

Simply replace the Greek yogurt with additional mayonnaise. The dressing will still be creamy and flavorful. Ensure all other ingredients, particularly store-bought mayonnaise, are certified dairy-free.

→ Can I use leftover or rotisserie chicken?

Absolutely. Rotisserie chicken or leftover cooked chicken breast works perfectly and saves time. You'll need about 2 cups of shredded or diced meat. This is actually a great way to repurpose leftover roasted or grilled chicken.

→ What can I add for extra crunch?

Chopped walnuts, sliced almonds, or sunflower seeds add wonderful texture and healthy fats. You could also include diced bell peppers, cucumber, or even crispy bacon bits for additional flavor variations.

→ How should I store leftovers?

Store the chicken salad separately from the lettuce in airtight containers. The salad keeps well for 3-4 days refrigerated. Lettuce leaves should be washed, dried thoroughly, and stored with a paper towel to absorb moisture. Assemble fresh cups when ready to eat.