Pin it The first time I made this chicken salad, my husband took one bite and declared it better than any restaurant version he'd ever had. Something about the crunch of those dill pickles cutting through the creamy dressing just works perfectly together. I've since made it for countless summer lunches and always get requests for the recipe.
Last summer, I brought this to a friend's backyard barbecue and watched skeptical faces transform into genuine delight. People kept coming back for seconds, and eventually the bowl was empty before anything else on the table. Now it's my goto dish whenever someone asks what they can bring to a gathering.
Ingredients
- 2 cups cooked chicken breast, shredded or diced: Rotisserie chicken works beautifully here, just remove the skin and shred the meat into bite-sized pieces
- 1 cup dill pickles, finely chopped: I use classic garlic dill pickles and chop them pretty small so you get that tang in every bite
- 1/3 cup red onion, finely diced: Soak the diced onion in cold water for 10 minutes if you want to mellow the sharpness
- 1/4 cup celery, finely diced: This adds essential crunch and fresh flavor that balances the rich dressing
- 2 tablespoons fresh dill, chopped: Fresh dill makes a huge difference here, so skip the dried stuff if you can
- 1/3 cup mayonnaise: Real mayo is best, preferably one made with olive oil for a smoother taste
- 2 tablespoons plain Greek yogurt: This lightens the dressing while adding a subtle tang, though you can use all mayo if preferred
- 1 tablespoon pickle juice: This little trick amps up the dill flavor and helps season the dressing perfectly
- 1 teaspoon Dijon mustard: Adds just the right amount of sharpness to cut through the creamy elements
- 1/4 teaspoon garlic powder: Use fresh garlic if you want a more intense flavor, but powder blends beautifully
- 1/4 teaspoon black pepper: Freshly cracked pepper makes all the difference in the final flavor
- Salt, to taste: Start with a pinch and remember the pickles and mayo already bring some saltiness
- 8 large butter lettuce leaves: Butter lettuce cups are more tender than romaine, but use what you have available
Instructions
- Prepare the chicken mixture:
- In a large bowl, combine the shredded chicken, chopped dill pickles, diced red onion, celery, and fresh dill. Toss everything together gently to distribute the ingredients evenly.
- 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 well combined.
- Combine everything:
- Pour the dressing over the chicken mixture and toss until every piece is evenly coated. Give it a taste and add more salt or pepper if needed.
- Prep the lettuce cups:
- Carefully separate the butter lettuce leaves, keeping them whole. Arrange them on a platter or individual plates, ready for filling.
- Assemble and serve:
- Spoon the chicken salad mixture into each lettuce cup, dividing evenly among all leaves. Serve right away for the crispest texture, or chill the salad first for more developed flavors.
Pin it My mom started making a version of this when she was trying to eat lighter but still wanted something satisfying for lunch. Now whenever I visit, she has all the ingredients ready and we make it together at the kitchen island, catching up while we chop and mix.
Make It Your Own
Sometimes I add chopped walnuts or sliced almonds for extra crunch and healthy fats. A handful of chopped hard-boiled eggs makes it even more substantial, and fresh parsley can complement or replace the dill depending on what you have on hand.
Serving Suggestions
Beyond lettuce cups, this works beautifully in low-carb wraps, on cucumber slices for appetizers, or even just in a bowl on its own. It's surprisingly filling, so one or two cups per person is usually plenty for a satisfying lunch.
Pairing Ideas
A crisp Sauvignon Blanc cuts through the creaminess while echoing the fresh herbs and tangy pickles. For something non-alcoholic, sparkling water with plenty of lemon creates the same refreshing effect and feels almost like a proper restaurant meal.
- Keep extra chopped pickles on hand for garnish
- Have additional lettuce leaves ready in case some tear
- Serve immediately after assembling for the best texture
Pin it Hope this becomes a regular in your rotation like it has in mine. There's something so satisfying about a meal that's both light and completely crave-worthy.
Recipe FAQs
- → Can I use rotisserie chicken for this dish?
Yes, rotisserie chicken is an excellent time-saving option. Simply shred or dice the meat to your preferred consistency and use about 2 cups. This eliminates cooking time and works perfectly in the salad.
- → How far in advance can I prepare the chicken salad?
You can prepare the chicken salad mixture up to 24 hours ahead. Store it in an airtight container in the refrigerator. Assemble with lettuce cups just before serving to keep them crisp and fresh.
- → What are good substitute vegetables for this preparation?
Try adding diced cucumber, chopped radishes, or shredded carrots for extra crunch. You can also incorporate chopped scallions or fresh tarragon for different flavor profiles while maintaining the creamy salad base.
- → Is this dish suitable for meal prep?
The chicken salad mixture stores well for 3-4 days in the refrigerator. However, keep the lettuce leaves separate until ready to serve to prevent them from becoming soggy. Assembly takes just minutes.
- → How do I make this dairy-free?
Omit the Greek yogurt and use an equal amount of mayonnaise instead. For a lighter version, substitute Greek yogurt with dairy-free sour cream or coconut cream. The pickle juice and Dijon mustard will maintain the tangy flavor profile.
- → What lettuce works best for these cups?
Butter lettuce and romaine hearts are ideal because their leaves are large enough to hold the filling and sturdy enough to prevent tearing. Iceberg lettuce also works well as an alternative option.