Save to Pinterest The afternoon sun hit my kitchen counter just right as I was rummaging through the fridge, trying to figure out what to do with leftover roast chicken from Sunday dinner. I'd bought these massive jars of dill pickles from the farmers market, and something about their briny crunch seemed like it would cut through the richness of the meat perfectly. My husband walked in, skeptical about pickle overload, but one bite had him hovering over the bowl, picking out the biggest chunks.
Last summer, I brought this to a poolside potluck when it was too hot to even think about turning on the oven. My friend Sarah, who claims to hate mayonnaise-based salads, sheepishly asked for the recipe after going back for thirds. There's something about the way the cold, crisp lettuce wraps around the chilled filling that makes it taste like restaurant food, even though it's basically a fridge cleanup project.
Ingredients
- 2 cups cooked chicken breast: Rotisserie chicken works beautifully here, or use leftover roasted or poached chicken. The texture matters more than how it was cooked, so shred it into bite-sized pieces that'll hold onto the dressing.
- 1 cup dill pickles: Finely chopped is the key here. You want that briny punch in every forkful, not big chunks that fall out of the lettuce cups. I've found that refrigerated pickles have better crunch than shelf-stable ones.
- 1/3 cup red onion: The sharp bite of red onion cuts through the creamy dressing, but if you're sensitive to raw onion, soak the diced pieces in ice water for 10 minutes before adding them.
- 1/4 cup celery: This isn't just filler. The celery provides this essential fresh crunch that contrasts with the tender chicken and soft pickles. Dice it small so it disperses evenly.
- 2 tablespoons fresh dill: Fresh dill is non-negotiable here. Dried dill tastes like dust in comparison. If you have extra, sprinkle some on top right before serving for that restaurant finish.
- 1/3 cup mayonnaise: Real mayonnaise, not Miracle Whip, gives the best creamy base. The fat content carries all those pickle flavors and coats every ingredient evenly.
- 2 tablespoons Greek yogurt: This adds a slight tang and lightens things up, but you can use all mayo if you prefer a richer dressing. The yogurt also helps the dressing cling to the chicken better.
- 1 tablespoon pickle juice: This is the secret weapon that ties everything together. Use the brine from your pickle jar, and don't be shy about it, it's what makes the dressing sing.
- 1 teaspoon Dijon mustard: Dijon adds a sharp background note that keeps the dressing from being one-dimensionally creamy. It's subtle but you'd miss it if it weren't there.
- 1/4 teaspoon garlic powder: Garlic powder works better than fresh here because it distributes evenly without any raw garlic harshness. It's a background player that supports the lead flavors.
- 8 large butter lettuce leaves: Butter lettuce is delicate and cup-shaped, making it perfect for holding the filling. Look for heads with sturdy, unblemished leaves that won't tear when you spoon in the salad.
Instructions
- Prep your chicken and vegetables:
- In a large bowl, combine the shredded chicken, chopped dill pickles, diced red onion, celery, and fresh dill. Everything should be roughly the same size so each spoonful gets a bit of everything.
- Make the creamy dressing:
- In a small bowl, whisk together the mayonnaise, Greek yogurt, pickle juice, Dijon mustard, garlic powder, black pepper, and a pinch of salt until smooth and creamy. Let it sit for a minute to let the flavors meld.
- Bring it all together:
- Pour the dressing over the chicken mixture and fold gently until everything is evenly coated. Taste and add more salt if needed, though the pickles usually provide plenty.
- Get fancy with the lettuce:
- Arrange the butter lettuce leaves on a platter or individual plates. Spoon the chicken salad into each leaf, mounding it slightly in the center.
- Chill or serve immediately:
- You can serve these right away, but letting the salad chill for an hour lets the flavors develop even more. If chilling, wait to fill the lettuce cups until just before serving so they don't get soggy.
Save to Pinterest My daughter, who normally turns her nose up at anything with visible onions, asked if she could have this in her lunchbox the next day. Something about the way the cold, tangy filling sits in that crisp lettuce cup transforms it from 'salad' into something completely different. It's become her request for pool days and picnic lunches.
Make It Your Own
Sometimes I'll swap in chopped apples or grapes for a sweet-tangy twist that works surprisingly well with the dill. During summer, adding a handful of fresh basil or tarragon changes the whole profile. The base formula is so forgiving that it becomes a vehicle for whatever sounds good.
Serving Ideas
Beyond lettuce cups, this works beautifully scooped onto cucumber rounds for an even lighter bite. I've also served it as a sandwich filling with plenty of lettuce and tomato, or mounded on top of a halved avocado. The contrast of temperatures makes it feel special.
Storage And Meal Prep
The chicken salad keeps beautifully in the fridge for three to four days, actually getting better as the flavors meld. I'll often make a double batch and eat it for lunch all week. Just store the lettuce leaves separately in a plastic bag with a paper towel to keep them crisp.
- Bring lettuce cups unfilled and assemble at your desk or picnic spot
- Pack the salad with an ice pack if it'll be out for more than an hour
- If the lettuce wilts, crisp it up in an ice water bath for 10 minutes
Save to Pinterest Every time I serve these, someone asks why they've never thought of putting chicken salad in lettuce cups before. Sometimes the simplest ideas are the ones that stick around.
Recipe FAQs
- → Can I prepare this dish ahead of time?
Yes! Mix the chicken salad and dressing up to 1 day ahead and store in an airtight container. Assemble the lettuce cups just before serving to keep the leaves crisp. Alternatively, chill the finished salad for 1 hour before serving for more developed flavors.
- → What lettuce works best for the cups?
Butter lettuce and romaine hearts are ideal choices. They're sturdy enough to hold the filling without tearing. You can also use iceberg lettuce for extra crunch or radicchio for a slightly bitter contrast.
- → How do I make this dairy-free?
Simply omit the Greek yogurt and use all mayonnaise for the dressing. Most store-bought mayonnaise is naturally dairy-free, but always check the label. The flavor remains delicious and tangy with the pickle juice and Dijon mustard.
- → Can I use rotisserie chicken?
Absolutely! Store-bought rotisserie chicken saves time and works perfectly. Use about 2 cups shredded meat from one whole rotisserie chicken. This is a great shortcut for busy weeknights.
- → What are some ways to customize this dish?
Add walnuts or almonds for crunch, mix in chopped hard-boiled eggs for extra protein, or include diced apple for sweetness. You can also vary the greens, swap in sweet pickles for dill, or add avocado slices on the side.
- → Is this truly gluten-free?
Yes, as written it's naturally gluten-free. However, always verify store-bought ingredients like mayonnaise and mustard labels, as some brands may contain gluten or be processed in facilities with gluten.