Pin it The pickle jar in my fridge has been my kitchen co conspirator for years but it took a particularly sweltering July afternoon to realize dill pickles and chicken were meant to be together. I was throwing together lunch with whatever crisper drawer odds and ends I could find and that first bite made me sit up straight at the counter.
My sister came over unannounced that same week and I served these without much fanfare. She paused midway through her second cup and asked for the recipe which is basically her highest form of compliment. Now they show up at every summer gathering.
Ingredients
- 2 cups cooked chicken breast: Shredded or diced works beautifully and rotisserie chicken saves so much time on busy weeknights
- 1 cup dill pickles: Finely chopped gives you crunch in every bite without overwhelming texture
- 1/3 cup red onion: Diced small so you get that sharp bite without too much raw onion intensity
- 1/4 cup celery: Adds that classic salad crunch and fresh flavor that ties everything together
- 2 tablespoons fresh dill: Fresh herbs make such a difference here compared to dried
- 1/3 cup mayonnaise: The creamy backbone that brings all the flavors together
- 2 tablespoons plain Greek yogurt: Lightens things up slightly but you can use all mayo if you prefer
- 1 tablespoon pickle juice: This little splash is the secret weapon that amps up the dill flavor
- 1 teaspoon Dijon mustard: Adds just enough sharpness to cut through the rich dressing
- 1/4 teaspoon garlic powder: Gives subtle depth without overpowering the fresh ingredients
- Salt and black pepper: Essential for bringing all the flavors forward
- 8 large butter lettuce leaves: The perfect vehicle sturdy enough to hold filling but delicate enough to not overpower
Instructions
- Mix your base:
- In a large bowl combine the cooked chicken chopped dill pickles red onion celery and fresh dill until everything looks evenly distributed.
- Whisk the dressing:
- In a small bowl stir together the mayonnaise Greek yogurt pickle juice Dijon mustard garlic powder pepper and a pinch of salt until smooth.
- Bring it together:
- Pour the dressing over your chicken mixture and toss gently until every piece is coated. Taste and add more salt if needed.
- Prep your cups:
- Arrange the butter lettuce leaves on a platter choosing the biggest most intact leaves from the head.
- Assemble and serve:
- Spoon the chicken salad into each lettuce leaf right before serving. You can also chill the salad first for deeper flavors.
Pin it These have become my go to for summer potlucks because they disappear so fast and nobody believes how simple they are to make. My neighbor actually asked if they came from a fancy deli.
Make It Your Own
Sometimes I add chopped walnuts for extra crunch or swap in chopped hard boiled eggs for more protein. The base formula is so forgiving that almost any mix in works beautifully.
Perfect Pairings
A crisp Sauvignon Blanc cuts through the richness perfectly or go with sparkling water and lemon for something lighter. Either way the brightness complements the tangy pickles beautifully.
Meal Prep Magic
This salad actually tastes better after a day in the fridge so do not hesitate to double the batch and keep it on hand for quick lunches throughout the week.
- Store the salad and lettuce leaves separately to prevent sogginess
- The flavors continue developing for up to three days in the fridge
- Bring to room temperature for 15 minutes before serving for best flavor
Pin it There is something deeply satisfying about a recipe that looks impressive but comes together with such ease. Happy cooking.
Recipe FAQs
- → Can I prepare this ahead of time?
Yes, you can prepare the chicken salad up to 24 hours in advance and store it in an airtight container in the refrigerator. Assemble the lettuce cups just before serving to keep the leaves crisp. For best flavor development, chilling for 1 hour before assembly enhances the dill pickle taste.
- → What lettuce works best for this dish?
Butter lettuce and romaine hearts are ideal choices due to their sturdy, cup-like structure and mild flavor that complements the tangy chicken salad. Iceberg lettuce can also work, though it's less nutritious. Avoid delicate greens like arugula or spinach as they won't hold the filling well.
- → How can I make this dairy-free?
Simply omit the Greek yogurt and use all mayonnaise in the dressing, or substitute with dairy-free mayo and plant-based yogurt alternatives. Ensure your mayonnaise is egg-free if avoiding all animal products. The flavor remains delicious with these simple swaps.
- → Can I add other vegetables or toppings?
Absolutely. Consider adding chopped walnuts or sliced almonds for crunch, diced hard-boiled eggs for extra protein, or fresh herbs like parsley or chives. Diced cucumber, bell peppers, or water chestnuts also add nice texture and freshness to complement the pickled flavors.
- → What beverage pairs well with this dish?
A crisp Sauvignon Blanc pairs beautifully with the tangy pickle flavors, bringing out the freshness of the salad. Alternatively, sparkling water with lemon, herbal iced tea, or a light IPA beer complement the flavors nicely. Avoid heavy red wines as they clash with the delicate chicken and bright acidity.
- → How long does this keep in the refrigerator?
The prepared chicken salad stays fresh for up to 3 days when stored in an airtight container. The lettuce cups should be assembled just before serving to prevent the leaves from wilting. If storing assembled cups, consume within 2-3 hours for optimal texture and taste.