Dill Pickle Chicken Lettuce Cups

The summer heat was pushing ninety degrees when my sister dropped by unexpectedly, craving something cool and crunchy. I raided the fridge and found leftover chicken from the night before, a jar of dill pickles that had been sitting there forever, and a head of butter lettuce starting to wilt. Something about that combination just clicked. We ate them standing at the kitchen counter, lettuce cups dripping down our wrists, laughing about how the best meals often start with what needs to get used up.

Last summer I made these for my book club, and three people immediately asked for the recipe before theyd even finished eating. The genius is how the cold, creamy chicken plays against the crisp lettuce, like an edible temperature contrast that wakes up your whole palate. Plus watching everyone try to neatly eat something served in a lettuce cup is its own kind of entertainment.

Ingredients

• 2 cups cooked chicken breast: Rotisserie chicken works beautifully here, or poach two breasts in salted water until they hit 165°F internally
• 1 cup dill pickles: The kosher dill variety gives the biggest punch, and chop them finer than you think you need to so every bite gets that tangy crunch
• 1/3 cup red onion: Soak the diced onion in ice water for ten minutes if you want to mellow the raw bite
• 1/4 cup celery: This provides the backnote crunch that holds everything together
• 2 tablespoons fresh dill: Fresh dill is non-negotiable here. Dried dill is a different animal entirely and just wont give you that bright, springy flavor
• 1/3 cup mayonnaise: Real mayo with actual eggs makes the dressing cling to every ingredient
• 2 tablespoons Greek yogurt: This cuts the richness slightly and adds a protein boost, though you can go all mayo if you prefer
• 1 tablespoon pickle juice: This is the secret weapon that ties all the flavors together
• 1 teaspoon Dijon mustard: Dijons sharpness cuts through the creamy elements
• 1/4 teaspoon garlic powder: Use powder rather than fresh garlic for a mellow, background flavor
• Salt and black pepper: The pickle juice brings salt already, so taste before adding more
• 8 large butter lettuce leaves: Butter lettuce cups are naturally spoon shaped and sturdy enough to hold the filling without collapsing immediately

Instructions

Prep your ingredients:

Shred the chicken into bite sized pieces using your hands or two forks, chop those pickles and vegetables until everything is roughly the same size, and pluck the dill leaves from their stems

Mix the salad base:

In a large bowl, combine the chicken, pickles, red onion, celery and fresh dill until its evenly distributed

Whisk together the dressing:

In a small bowl, combine the mayonnaise, Greek yogurt, pickle juice, Dijon mustard, garlic powder and black pepper, whisking until it becomes one smooth, creamy mixture

Bring it together:

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

Assemble and serve:

Arrange the lettuce leaves on your serving platter and spoon the chicken salad into each cup, or set everything out family style and let people build their own

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My friend Sarah texted me at midnight after I served these at a patio dinner, asking if I had any leftovers in the fridge. That is the ultimate compliment, I think, when someone is still thinking about a meal hours later. Food that gets under your skin like that is rare and worth keeping in rotation.

Make It Your Own

Sometimes I will add a quarter cup of chopped walnuts or toasted sliced almonds for extra crunch. The nuttiness plays surprisingly well against all that tang. A tablespoon of chopped cornichons mixed with regular pickles adds sophistication without anyone being able to put their finger on what changed.

Serving Suggestions

A crisp white wine like Sauvignon Blanc cuts through the creamy dressing beautifully. For something non alcoholic, sparkling water with a squeeze of lemon mirrors the bright acidity in the salad. These also work as an appetizer if you use smaller lettuce leaves and portion them more conservatively.

Storage and Prep

The chicken salad keeps in the refrigerator for three to four days, actually improving as it sits. The lettuce, however, needs to be used within two days and stored separately from the filling. I have started washing and drying my lettuce leaves as soon as I get home from the store, then wrapping them in a clean kitchen towel inside a produce bag. They last shockingly longer this way.

• If you are meal prepping, pack the salad in one container and the lettuce leaves in another
• A squeeze of fresh lemon over the lettuce leaves helps prevent browning
• Bring everything to room temperature for about fifteen minutes before eating for the best texture and flavor

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There is something deeply satisfying about eating with your hands, lettuce cup style, that makes food taste better. Maybe it is the primal connection, or maybe it is just that good food should feel a little messy and unpretentious.

Recipe 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. The flavors actually develop better after chilling. Just assemble in lettuce cups right before serving to keep them crisp.

→ What other lettuce works well?

Butter lettuce and romaine hearts are ideal due to their cup shape and sturdiness. Iceberg lettuce, cabbage leaves, or even large Swiss chard leaves can work as alternatives. Choose leaves large enough to hold a generous portion.

→ How do I make this dairy-free?

Simply replace the Greek yogurt with additional mayonnaise. The dressing will still be creamy and flavorful with just mayo, pickle juice, mustard, and seasonings. Check your mayonnaise label to confirm it's dairy-free.

→ Can I use rotisserie chicken?

Absolutely. A store-bought rotisserie chicken works perfectly and saves time. Just shred or dice about 2 cups of meat, removing the skin and bones. The seasoning from rotisserie chicken adds nice depth to the final dish.

→ How long do leftovers keep?

The chicken salad mixture stays fresh in an airtight container for 3-4 days. However, don't assemble the lettuce cups ahead as the leaves will wilt. Store components separately and fill lettuce cups just before eating.