Dill Pickle Chicken Salad Lettuce Cups (Printable)

Refreshing chicken salad with tangy dill pickles, served in crisp lettuce cups for a light, protein-packed meal.

# What You 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 Make It:

01 - In a large mixing bowl, combine the shredded chicken, diced dill pickles, red onion, celery, and fresh dill
02 - In a small bowl, whisk together mayonnaise, Greek yogurt, pickle juice, Dijon mustard, garlic powder, black pepper, and salt
03 - Pour the dressing over the chicken mixture and toss until evenly coated. Taste and adjust seasoning as needed
04 - Arrange the lettuce leaves on a serving platter and spoon the chicken salad evenly into each leaf
05 - Serve immediately, or refrigerate the salad for 1 hour to develop deeper flavors before assembling

# Helpful Tips:

01 -
  • Bursting with tangy dill pickle flavor and fresh herbs.
  • High in protein and low in carbohydrates.
  • Quick and easy preparation in just 15 minutes.
  • Gluten-free and customizable for dairy-free preferences.
02 -
  • Ensure your pickles and onions are finely diced so you get a bit of everything in every bite.
  • Always check labels for hidden gluten or allergens if using store-bought mayonnaise or dressings.
  • Chill the chicken salad separately if making ahead to keep the lettuce crisp.
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