Dill Pickle Chicken Salad Lettuce Cups

The radio was playing some awful 80s pop station that my husband refuses to change, and I was standing in front of the fridge trying to figure out what to do with leftover roasted chicken from Sunday dinner. I spotted a jar of dill pickles wedged behind the mustard and something clicked – that briny, vinegary punch might be exactly what this boring chicken needed. Twenty minutes later, we were sitting on the back porch eating these lettuce cups, and he actually forgot to complain about the music. Sometimes the best discoveries happen when you're not really trying.

My sister came over last summer looking completely defeated after a brutal week at work. I made a double batch of this chicken salad, and we sat at the kitchen island eating it straight from the bowl with forks, no lettuce cups required. She looked up after her third bite and asked why I hadn't shared this recipe with her sooner. Now she texts me every time she makes it, usually with some variation about how her husband has requested it three nights in a row.

Ingredients

• 2 cups cooked chicken breast: Rotisserie chicken works perfectly here and saves time, but leftover roasted or poached chicken has even more flavor
• 1 cup dill pickles: Finely chopped is crucial – big pickle chunks fall out of lettuce cups and make eating messy
• 1/3 cup red onion: Soak the diced onion in cold water for 10 minutes if you want to mellow the sharp bite
• 1/4 cup celery: This provides essential crunch without overpowering the pickle flavor
• 2 tablespoons fresh dill: Dried dill works in a pinch, but fresh makes the whole dish taste brighter and more alive
• 1/3 cup mayonnaise: Real mayonnaise makes a difference here – the oil content helps the dressing cling to everything
• 2 tablespoons Greek yogurt: Adds a subtle tang and lightens the texture, though you can use all mayo if you prefer
• 1 tablespoon pickle juice: This is the secret ingredient – don't skip it or you'll wonder why it tastes flat
• 1 teaspoon Dijon mustard: Just enough to add depth without making it taste like a mustard-based salad
• 8 large butter lettuce leaves: Look for heads with intact, cup-shaped leaves – romaine works but butter lettuce feels more elegant

Instructions

Mix the base ingredients:

In a large bowl, combine the chicken, chopped pickles, red onion, celery, and fresh dill until everything is evenly distributed.

Whisk the dressing together:

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

Combine everything:

Pour the dressing over the chicken mixture and toss gently until all the ingredients are coated. Taste it and add more salt or pepper if needed.

Prepare the lettuce cups:

Carefully separate the lettuce leaves, rinse them, and pat them completely dry – wet lettuce makes the filling slide right off.

Serve it up:

Spoon the chicken salad into the lettuce cups and serve immediately, or chill the salad first for deeper flavor development.

Save

Last Fourth of July, I made these for a pool party and watched my health-nut cousin reach for her third serving. She couldn't believe something so light and fresh could be so satisfying. When I told her it was basically a deconstructed chicken salad sandwich, she laughed and said she'd happily trade her usual dry chicken breast for this any day.

Making It Your Own

I've experimented with add-ins over time, and chopped walnuts or sliced almonds add a wonderful crunch that plays nicely against the soft chicken. Sometimes I'll throw in some chopped apple for sweetness, especially in fall when apples are at their peak. A friend adds crumbled bacon and claims it's life-changing, though I haven't tried that variation myself.

What To Serve With It

These lettuce cups work beautifully alongside a simple cucumber salad or some roasted vegetables when you want something more substantial. If you're serving a crowd, consider making extra because they disappear faster than you'd expect. The lightness of the dish means people don't feel guilty going back for seconds.

Storage And Make-Ahead Tips

The chicken salad keeps well in an airtight container for up to three days, though the celery loses some crunch after day two. I've found it's best to chop the fresh onion and add it just before serving if you're meal prepping – otherwise the whole dish starts tasting overwhelmingly like raw onion. The lettuce leaves should be stored separately with a paper towel to absorb excess moisture.

• Warm lettuce cups wilt immediately and become difficult to eat
• If the dressing seems too thick after chilling, stir in another teaspoon of pickle juice
• These don't freeze well – the mayonnaise separates and the texture becomes unappealing

Save

Something magical happens when cool, crisp lettuce meets creamy, tangy chicken salad on a hot afternoon. It's the kind of meal that leaves you feeling satisfied without weighed down, and isn't that exactly what we're all looking for?

Recipe FAQs

→ Can I make this ahead of time?

Absolutely. Prepare the chicken salad up to 24 hours in advance and store it in an airtight container in the refrigerator. The flavors actually improve when given time to meld together. Just wait to assemble the lettuce cups until shortly before serving to keep them crisp and fresh.

→ What's the best way to cook the chicken?

Poaching, baking, or grilling chicken breasts works wonderfully. For the most convenient option, use a store-bought rotisserie chicken. Simply shred or dice about 2 cups of meat—roughly two medium breasts. The mild flavor lets the tangy dill pickles and creamy dressing shine.

→ Can I make this dairy-free?

Yes, simply replace the Greek yogurt with additional mayonnaise. The dressing will still be creamy and flavorful thanks to the pickle juice, Dijon mustard, and seasonings. Everything else in this dish is naturally dairy-free.

→ What other lettuce varieties work well?

Butter lettuce and romaine hearts are ideal because their large, sturdy leaves hold the filling beautifully. Iceberg lettuce cups, radicchio leaves, or even cabbage leaves can work for a crunchier alternative. Choose whatever looks freshest at your market.

→ How can I add more crunch?

Consider folding in ¼ cup chopped walnuts, sliced almonds, or sunflower seeds. You could also add diced cucumber or radishes for extra crispness. These additions complement the tangy pickles and creamy dressing while providing satisfying texture in every bite.

→ Is this suitable for meal prep?

Yes, the chicken salad stores beautifully for 3-4 days in the refrigerator. Keep the lettuce leaves separate and wash them just before assembling. The salad actually tastes better the next day as the flavors have more time to develop and penetrate the ingredients.