Dill Pickle Chicken Lettuce Cups

My sister texted me at 11 PM one night, raving about this weird chicken salad she'd thrown together with nothing but leftover rotisserie chicken and a jar of pickles from the back of her fridge. I was skeptical until I made it myself the next afternoon, standing in my kitchen in gym clothes, taking that first bite and practically doing a happy dance right there by the counter. The crunch of pickles mixed with creamy dressing and tender chicken just hits differently than any chicken salad I've ever had.

Last summer I brought this to a backyard barbecue and watched my pickle hating friend cautiously take one bite before immediately demanding the recipe. There's something so satisfying about watching people discover that pickles and chicken salad belong together. Now it's my go to whenever I need to feed a crowd without spending hours in the kitchen.

Ingredients

• 2 cups cooked chicken breast: Rotisserie chicken works beautifully here, just shred it with two forks for the best texture
• 1 cup dill pickles: Finely chopped is key here so you get that crunch in every single bite
• 1/3 cup red onion: The sharpness cuts through the creamy dressing perfectly
• 1/4 cup celery: Adds that classic chicken salad crunch everyone expects
• 2 tablespoons fresh dill: Dont skip this fresh herb it makes such a difference compared to dried
• 1/3 cup mayonnaise: Real mayo makes the creamiest base for this dressing
• 2 tablespoons Greek yogurt: Adds a slight tang and lightens things up a bit but you can use all mayo if preferred
• 1 tablespoon pickle juice: This is the secret ingredient that ties everything together
• 1 teaspoon Dijon mustard: Just enough to add depth without overwhelming the pickle flavor
• 1/4 teaspoon garlic powder: Rounds out all the flavors beautifully
• 8 large butter lettuce leaves: These act as the perfect edible vessel for all that creamy goodness

Instructions

Combine the base:

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

Whisk the dressing:

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

Bring it together:

Pour that tangy dressing over the chicken mixture and fold everything together until each piece is coated then taste and adjust the seasoning if needed

Prep the cups:

Arrange those beautiful butter lettuce leaves on a platter and spoon the chicken salad evenly into each leaf like youre building little edible boats

Choose your timing:

Serve right away for the crunchiest texture or let it chill for an hour in the fridge to let all those flavors meld together even more

Save

This recipe became my lunch staple during a particularly stressful month at work when I needed something I could prep ahead and actually look forward to eating. Something about the tangy crunch just makes everything feel a little more manageable.

Making It Your Own

I've found that swapping in chopped walnuts or sliced almonds adds this incredible nutty crunch that takes this salad to another level. Sometimes I'll throw in some chopped apple for sweetness which surprisingly works with the dill pickles.

Perfect Pairings

A crisp Sauvignon Blanc cuts through the creamy dressing beautifully if you're enjoying this for a light dinner. For something non alcoholic sparkling water with a squeeze of fresh lemon is absolutely perfect alongside those tangy lettuce cups.

Meal Prep Magic

This chicken salad keeps beautifully in the refrigerator for three to four days making it ideal for Sunday meal prep. Just keep the lettuce leaves separate and assemble them right before serving to prevent any sogginess.

• Double the recipe and youll have lunch covered for most of the week
• The flavors actually get better after a day or two in the fridge
• Pack the lettuce leaves separately and fill them right before eating

Save

Theres something so satisfying about a recipe that comes together this quickly yet tastes like it took way more effort. Hope this becomes a regular in your rotation like it has in mine.

Recipe FAQs

→ Can I make this ahead of time?

Yes, the chicken mixture can be prepared up to 24 hours in advance and stored in the refrigerator. The flavors actually improve when allowed to chill together. Wait to fill the lettuce cups until just before serving to prevent them from becoming soggy.

→ What type of lettuce works best?

Butter lettuce leaves are ideal because they form natural cups and have a tender, mild flavor. Romaine hearts also work well and provide extra crunch. Iceberg lettuce can be used but may crack more easily when folded.

→ Can I use rotisserie chicken?

Absolutely. Rotisserie chicken is an excellent shortcut that adds great flavor. Simply shred or dice the meat and use it in place of cooked chicken breasts. This reduces preparation time significantly while maintaining delicious results.

→ How do I make this dairy-free?

Substitute the Greek yogurt with additional mayonnaise or use a dairy-free yogurt alternative. The dressing will still be creamy and flavorful. Always check that your mayonnaise is dairy-free as well.

→ What can I serve alongside these lettuce cups?

These work well as a light main dish or appetizer. Pair with fresh fruit, cucumber salad, or roasted vegetables. They're also delicious with crusty bread on the side if you're not strictly following a low-carb diet.

→ How should I store leftovers?

Store the chicken filling separately from the lettuce in airtight containers in the refrigerator for up to 3 days. The washed lettuce leaves should be kept dry with a paper towel to prevent wilting. Assemble just before eating for best texture.