Tangy chicken salad with dill pickles and fresh vegetables served in crisp lettuce cups. Light, protein-rich, and gluten-free.
# What You'll Need:
→ Chicken
01 - 2 cups cooked chicken breast, shredded or diced
→ Salad
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
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
→ To Serve
13 - 8 large butter lettuce leaves or romaine hearts
# How to Cook:
01 - In a large mixing bowl, combine the shredded chicken, chopped dill pickles, diced red onion, diced celery, and fresh chopped dill.
02 - In a small bowl, whisk together the mayonnaise, Greek yogurt, pickle juice, Dijon mustard, garlic powder, black pepper, and salt until smooth and fully combined.
03 - Pour the prepared dressing over the chicken mixture and toss until evenly coated. 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.
05 - Serve immediately for a fresh presentation, or refrigerate for 1 hour to allow flavors to develop further before serving.
