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 punishment. I was craving something cool and tangy that wouldn't weigh me down, and that jar of dill pickles in my fridge kept catching my eye. The crunch of the lettuce against the creamy, pickle-studded filling turned out to be exactly what summer eating should taste like.

Last summer I served these at a backyard picnic and watched my friend Sarah literally lick the filling off the lettuce leaf. She texted me the next day asking for the recipe because her kids had devoured the leftovers before she could even pack them for lunch.

Ingredients

• Chicken: Two cups of cooked breast works perfectly here, whether you poach it yourself or grab a rotisserie chicken on your way home from work
• Dill pickles: One cup finely chopped gives you those briny bursts in every bite—choose crunchy pickles over soft ones for better texture
• Red onion: One-third cup adds sharp contrast and a pop of color against the pale chicken
• Celery: A quarter cup brings more crunch without overwhelming the delicate dill flavor
• Fresh dill: Two tablespoons chopped makes everything taste garden-fresh, but three tablespoons works if you really love herbaceous notes
• Mayonnaise: One-third cup creates that creamy base we all crave in chicken salad
• Greek yogurt: Two tablespoons lightens things up and adds a slight tang that plays beautifully with pickles
• Pickle juice: One tablespoon from the jar ties everything together and amplifies the dill flavor
• Dijon mustard: One teaspoon adds subtle depth without making it taste like a mustard dressing
• Garlic powder: A quarter teaspoon provides background warmth that fresh garlic might overpower
• Black pepper: One-quarter teaspoon gives gentle bite, but add more if you like things lively
• Salt: Start with a pinch and remember your pickles and mayo already bring salt to the party
• Butter lettuce leaves: Eight large cups create perfect edible bowls—romaine works too but butter lettuce feels more luxurious

Instructions

Combine the base:

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

Whisk the dressing:

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

Bring it together:

Pour the dressing over the chicken mixture and fold everything together until each piece is coated—taste and add more salt or pickle juice if it needs more brightness

Prep the cups:

Arrange your lettuce leaves on a platter or individual plates, looking for the most cup-like ones to hold maximum filling

Assemble and serve:

Spoon the chicken salad into each lettuce leaf and serve immediately, or chill the filling for an hour first to let the flavors meld and make your life easier

Save

My grandmother always said that chicken salad tastes better when someone else makes it, but I've learned that the real secret is just letting it hang out in the fridge for a while. Something magical happens when those flavors get acquainted.

Make It Your Own

Sometimes I throw in chopped walnuts for extra crunch or swap half the pickles for sweet pickle relish when I'm feeling nostalgic. A handful of chopped hard-boiled eggs turns this into protein-packed perfection after a workout.

The Lettuce Situation

Butter lettuce cups feel elegant, but romaine hearts hold up better if you're making these ahead for a party. Iceberg works in a pinch and brings that old-school crunch some people secretly love.

Serving Suggestions

A crisp white wine cuts through the creaminess beautifully, but sparkling water with lemon keeps things light. Pair with simple cucumber slices or cherry tomatoes on the side for an easy lunch that looks impressive.

• Chop everything uniformly for the best texture in each bite
• Pat your lettuce leaves dry before filling so they do not get soggy
• Pass extra pickle juice at the table for the pickle lovers in your life

Save

Whether you are feeding a crowd or just treating yourself to something special, these little cups prove that the best foods are often the simplest ones. Enjoy every crunchy, creamy bite.

Recipe Questions & Answers

→ Can I prepare this ahead of time?

Yes, you can make the chicken salad mixture up to 1 day in advance. Store it in an airtight container in the refrigerator. Assemble with lettuce leaves just before serving to keep them crisp. For best flavor, allow the mixture to chill for at least 1 hour before serving.

→ What type of lettuce works best?

Butter lettuce and romaine hearts are ideal because they're sturdy enough to hold the filling without tearing. Iceberg lettuce can work but may be too delicate. Avoid thin, leafy varieties like spinach or arugula as they won't provide enough structure.

→ How do I make this dairy-free?

Simply omit the Greek yogurt and use all mayonnaise for the dressing. You can also substitute with dairy-free mayo and cashew cream for a lighter option. Verify that all other ingredients, especially store-bought mayonnaise, are dairy-free certified.

→ Can I use rotisserie chicken?

Absolutely. Rotisserie chicken is a convenient shortcut that saves time. Shred or dice about 2 cups of meat from a store-bought rotisserie chicken. This substitution maintains the same great flavor and reduces overall preparation time.

→ What variations would enhance this dish?

Add 1/4 cup chopped walnuts or almonds for crunch, mix in chopped hard-boiled eggs for extra protein, or include diced bell peppers for sweetness. You can also add a tablespoon of fresh tarragon or chives for different herb notes while keeping the dill pickle theme intact.

→ How should I serve this for gatherings?

Arrange lettuce leaves on a platter and spoon the chicken salad into each cup. You can also set out the components separately, allowing guests to assemble their own. Keep the salad mixture chilled and add the lettuce leaves just before serving to maintain crispness.