Dill Pickle Chicken Salad Lettuce Cups

My sister texted me at 11 PM one Tuesday night, demanding I recreate this chicken salad from some beachside café wed visited three years earlier. I had no recipe, just her vague description of really crunchy pickles and lettuce that actually held up. Four attempts later, I finally cracked the code.

Last summer I brought this to a poolside potluck, and honestly, people went feral for it. My friend Sarah stood over the platter eating three cups in a row, claiming shed never liked chicken salad until this exact moment. Now she texts me monthly asking when Im making it again.

Ingredients

• 2 cups cooked chicken breast, shredded or diced: Rotisserie chicken works perfectly here, but poaching your own breasts in broth yields incredibly tender meat that absorbs the dressing beautifully
• 1 cup dill pickles, finely chopped: Classic garlic dills with serious crunch are non-negotiable here—soft pickles will ruin the texture entirely
• 1/3 cup red onion, finely diced: Soak the diced onion in ice water for 10 minutes if raw onion bite is too intense for your taste
• 1/4 cup celery, finely diced: Adds essential crunch without distracting from the star ingredients
• 2 tablespoons fresh dill, chopped: Fresh dill makes all the difference—dried herbs simply cannot deliver the same bright flavor
• 1/3 cup mayonnaise: Real mayonnaise provides the creamy backbone that holds everything together
• 2 tablespoons plain Greek yogurt: Lightens the dressing while adding a subtle tang that complements the pickles perfectly
• 1 tablespoon pickle juice: This is the secret ingredient that ties everything together and amplifies the dill flavor
• 1 teaspoon Dijon mustard: Adds just enough sharpness to cut through the richness
• 1/4 teaspoon garlic powder: Provides a gentle savory note without overpowering the fresh herbs
• 1/4 teaspoon black pepper: Freshly cracked pepper brings warmth and dimension
• Salt, to taste: Taste first since pickles and mustard already bring significant saltiness
• 8 large butter lettuce leaves: Butter lettuces delicate cups are sturdy enough to hold filling while remaining tender enough to eat whole

Instructions

Combine the base ingredients:

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

Whisk together the dressing:

In a small separate bowl, vigorously whisk together the mayonnaise, Greek yogurt, pickle juice, Dijon mustard, garlic powder, black pepper, and salt until completely smooth and emulsified

Bring it all together:

Pour the dressing over the chicken mixture and fold everything together gently until every piece is coated—taste and adjust seasoning if needed

Prep the lettuce cups:

Carefully separate the butter lettuce leaves, keeping them whole, then arrange them on your serving platter like waiting vessels

Assemble and serve:

Spoon the chicken salad generously into each lettuce cup and serve immediately, or refrigerate the salad for an hour first to let flavors meld

Save Pin

This recipe became my go-to lunch during a chaotic month when cooking felt impossible. Id make a batch on Sunday, eat it all week, and somehow never get tired of it. Thats when I knew it was something special.

Make It Your Own

Swap Greek yogurt for sour cream if you prefer a tangier backbone, or go full mayonnaise for maximum creaminess. I once added chopped apple for sweetness—surprisingly delicious, but purists might side-eye you.

Chicken Shortcuts

Rotisserie chicken from the grocery store is absolutely acceptable here, especially on busy weeknights. Just pick the meat cleanly and shred it by hand for the best texture.

Serving Suggestions

Serve these as appetizers at your next gathering and watch them disappear faster than anything else on the table. They are also perfect for light summer dinners when turning on the oven feels like a punishment.

• Pair with chilled white wine or sparkling water with lime
• Add warm crusty bread on the side for guests who want something substantial
• Extra pickle spears on the side are never a bad idea

Save Pin

Hope this brightens up your lunch rotation as much as it did mine. Sometimes the simplest recipes are the ones we keep coming back to, year after year.

Recipe Help & 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. Wait to fill the lettuce cups until serving to prevent them from becoming soggy.

→ What type of lettuce works best?

Butter lettuce leaves are ideal due to their cup shape and tender texture. Romaine hearts or iceberg lettuce also work well for serving as sturdy vessels.

→ Can I use rotisserie chicken?

Rotisserie chicken is an excellent time-saving option. Simply shred or dice the meat and use in place of cooked chicken breast for added flavor.

→ How can I make this dairy-free?

Replace the Greek yogurt with additional mayonnaise. All other ingredients are naturally dairy-free, making this an easy adaptation.

→ What pairs well with this dish?

Serve with fresh fruit, a light soup, or roasted vegetables for a complete meal. Crisp white wine like Sauvignon Blanc complements the tangy flavors beautifully.

→ How long will leftovers keep?

The chicken salad stays fresh for 3-4 days when stored in an airtight container in the refrigerator. The texture remains best if not frozen.