Save Last summer I discovered this recipe when my garden produced more dill than I could possibly use. I started tossing chopped pickles into everything, and this chicken salad became an unexpected revelation. The tangy crunch against cool crisp lettuce just works on so many levels. Now it is my go-to for lazy afternoon lunches when I want something satisfying but not heavy.
I first served these at a book club meeting and watched three friends ask for the recipe before they even finished eating. There is something about the combination of cool crisp lettuce and creamy tangy chicken that feels like a treat rather than just another salad. The red onion adds just enough bite while celery brings that satisfying crunch we all secretly crave in chicken salad.
Ingredients
- 2 cups cooked chicken breast: Rotisserie chicken works perfectly here, or poach two breasts ahead of time and let them cool completely before dicing
- 1 cup dill pickles: Choose pickles with good crunch and chop them finely so the tangy flavor distributes evenly throughout every bite
- 1/3 cup red onion: Soak the diced onion in cold water for 10 minutes if you want to mellow its sharp bite
- 1/4 cup celery: Slice it as thin as possible for delicate crunch that does not overpower the pickle flavor
- 2 tablespoons fresh dill: Fresh dill makes all the difference here, though 1 teaspoon dried dill works in a pinch
- 1/3 cup mayonnaise: Real mayo with olive oil base adds the best creamy texture to bind everything together
- 2 tablespoons Greek yogurt: This lightens the dressing while adding a subtle tang, though you can use all mayo if preferred
- 1 tablespoon pickle juice: The secret ingredient that amplifies the dill flavor and makes the dressing sing
- 1 teaspoon Dijon mustard: Adds just enough sharpness to cut through the creamy elements
- 1/4 teaspoon garlic powder: Use garlic powder instead of fresh for smoother flavor that does not overpower the dill
- 8 large butter lettuce leaves: Look for heads with tight cup shaped leaves that will hold the filling without tearing
Instructions
- Prep your ingredients:
- Dice the chicken into uniform bite sized pieces and finely chop the pickles, onion, celery, and fresh dill so every bite gets the same perfect balance of flavors and textures.
- Whisk the dressing:
- Combine the mayonnaise, Greek yogurt, pickle juice, Dijon mustard, garlic powder, black pepper and salt in a small bowl until smooth and creamy.
- Combine everything:
- Pour the dressing over the chicken mixture and fold gently until every piece is coated, then taste and add more salt or pickle juice if needed.
- Assemble the cups:
- Spoon the chicken salad into each butter lettuce leaf right before serving so the lettuce stays crisp and does not get soggy.
Save This recipe saved me during a heatwave last July when turning on the oven felt like a terrible mistake. I ate these out on the back porch with a cold glass of sparkling water and felt like I had discovered summer is greatest secret weapon for easy dinners.
Make Ahead Magic
The chicken salad actually tastes better after sitting in the refrigerator for a few hours or even overnight. Keep it stored in an airtight container and wait to fill the lettuce cups until just before serving to maintain that perfect crisp texture.
Serving Suggestions
These lettuce cups work beautifully as a light lunch on their own or as an appetizer at summer gatherings. I like to serve them alongside sliced cucumbers and cherry tomatoes for a complete low carb meal.
Creative Variations
Try swapping the dill pickles for bread and butter pickles if you prefer a sweeter profile. Sometimes I add a handful of chopped walnuts for extra crunch or crumbled bacon for a smoky twist on the original recipe.
- Chopped fresh parsley or tarragon can replace some of the dill for a different herbal note
- A splash of hot sauce in the dressing adds subtle warmth without overwhelming the fresh flavors
- Try radicchio cups instead of lettuce for a bitter contrast to the creamy chicken salad
Save These lettuce cups have become my answer to almost every what should I make question that comes up during warm weather months. They are proof that sometimes the simplest combinations end up being the ones we crave most.
Recipe FAQs
- → Can I use rotisserie chicken?
Yes, rotisserie chicken works well to save time and still deliver great flavor.
- → What can substitute Greek yogurt in the dressing?
For dairy-free options, simply use all mayonnaise instead of Greek yogurt.
- → How can I add extra crunch to the dish?
Try adding chopped walnuts or sliced almonds for a crunchy texture.
- → Is this dish suitable for a low-carb diet?
Yes, the ingredients are low in carbohydrates, making it fitting for low-carb plans.
- → What type of lettuce is best for serving?
Butter lettuce leaves or romaine hearts offer crispness and hold the filling nicely.
- → Can this dish be prepared in advance?
Yes, chilling the mixture for an hour enhances flavors before assembling into lettuce cups.