Save I was rummaging through the fridge one weeknight, staring at leftover roasted chicken and a jar of dill pickles, when it hit me. Why not toss them together? I had some wilting celery, half a red onion, and butter lettuce that needed using. Within minutes, I had this tangy, crunchy chicken salad scooped into lettuce cups, and my husband looked up from his plate like I'd just performed magic. It's become our go-to when we want something light but filling.
The first time I brought this to a potluck, I wasn't sure how it would go over. People tend to have strong opinions about pickles. But within twenty minutes, the platter was empty, and three people asked for the recipe. One friend admitted she'd never thought to put pickle juice in the dressing, and now she does it with everything. It's funny how a small tweak can feel like a revelation.
Ingredients
- Cooked chicken breast: Rotisserie chicken is your best friend here, it saves time and adds a subtle roasted flavor that makes the salad taste like you tried harder than you did.
- Dill pickles: Use the crunchy, refrigerated kind if you can, they hold up better and don't turn the salad soggy.
- Red onion: Dice it fine so you get little bursts of sharpness without overpowering the other flavors.
- Celery: This adds the crisp texture that makes every bite satisfying, don't skip it even if you think you don't like celery.
- Fresh dill: A small handful transforms the whole dish, dried dill just won't give you that bright, grassy punch.
- Mayonnaise: The creamy base that holds everything together, I like using a good quality mayo for the richest flavor.
- Plain Greek yogurt: This cuts the richness and adds a subtle tang, but you can absolutely use all mayo if that's what you have.
- Pickle juice: The secret weapon, it amplifies the pickle flavor and adds acidity without extra vinegar.
- Dijon mustard: Just a teaspoon brings depth and a hint of heat that balances the sweetness of the mayo.
- Garlic powder: A quarter teaspoon is enough to add warmth without making it taste like garlic bread.
- Black pepper: Freshly cracked is best, it adds a little bite that wakes up the whole salad.
- Butter lettuce leaves: They're tender, cup shaped, and sturdy enough to hold a generous scoop without tearing.
Instructions
- Mix the base:
- In a large bowl, toss together the chicken, dill pickles, red onion, celery, and fresh dill until everything is evenly distributed. This is where the salad starts to smell incredible, tangy and fresh.
- Whisk the dressing:
- In a small bowl, whisk the mayonnaise, Greek yogurt, pickle juice, Dijon mustard, garlic powder, black pepper, and a pinch of salt until smooth and creamy. Taste it, if you want more tang, add a splash more pickle juice.
- Combine and coat:
- Pour the dressing over the chicken mixture and toss gently until every piece is coated. Taste again and adjust the salt or pepper if needed, this is your moment to make it perfect.
- Assemble the cups:
- Lay out the butter lettuce leaves on a serving platter and spoon the chicken salad into each one, dividing it evenly. They should look like little edible boats.
- Serve or chill:
- You can serve immediately for a quick meal, or cover and refrigerate for an hour to let the flavors meld. The chill time really does make a difference if you have the patience.
Save One summer evening, I made a double batch of this for a backyard gathering. We set up a lettuce cup bar with the chicken salad in the middle and let everyone build their own. Some people added sliced almonds, others crumbled bacon on top, and one friend even drizzled hot sauce over hers. Watching everyone customize it felt like the best kind of hosting, easy, interactive, and nobody left hungry.
Storing and Make Ahead Tips
This chicken salad keeps beautifully in an airtight container in the fridge for up to three days. The flavors actually deepen overnight, so it's a great candidate for meal prep. Just store the lettuce separately and assemble the cups right before you eat, otherwise they'll wilt and lose their crunch. If you're packing it for lunch, I like to use small containers and bring the lettuce on the side.
Swaps and Substitutions
If you're out of Greek yogurt, just use an extra two tablespoons of mayo, it'll be a little richer but still delicious. For a dairy free version, skip the yogurt altogether and add a squeeze of lemon juice for brightness. You can also swap the butter lettuce for romaine hearts if you want something sturdier, or even serve it on crackers or toast if you're not in the mood for lettuce. I've used leftover turkey instead of chicken with great results, and once I threw in diced avocado at the last minute, which was a creamy revelation.
Serving Suggestions
These lettuce cups are light enough to serve as an appetizer or a full lunch. I love pairing them with a handful of sweet potato chips or a simple tomato and cucumber salad on the side. If you're feeding a crowd, set out a platter of the filled cups alongside some fresh fruit and call it a day. They're also fantastic for picnics since they're easy to eat with your hands and don't require reheating.
- Add a handful of chopped walnuts or sliced almonds for extra crunch and a nutty richness.
- Toss in a chopped hard boiled egg for more protein and a creamy texture.
- Drizzle a little hot sauce or sprinkle red pepper flakes if you like a kick.
Save This recipe has saved me more times than I can count, on rushed weeknights, lazy Sundays, and even as a last minute contribution to a friend's dinner party. It's proof that simple ingredients and a little creativity can turn leftovers into something you'll actually crave.
Recipe FAQ
- → Can I prepare this ahead of time?
Yes, you can prepare the chicken salad mixture up to 24 hours in advance and refrigerate it in an airtight container. For best results, assemble the lettuce cups just before serving to maintain the crispness of the leaves.
- → What's the best lettuce substitute?
Butter lettuce and romaine hearts work best for their sturdy structure. You can also use Belgian endive leaves, radicchio, or cabbage leaves as crispy alternatives that hold the filling well.
- → How do I make this dairy-free?
Omit the Greek yogurt and use all mayonnaise for the dressing. Alternatively, try dairy-free Greek yogurt alternatives or blend avocado with lemon juice for a creamy, tangy base.
- → Can I use rotisserie chicken?
Absolutely. Rotisserie chicken is a convenient shortcut that saves cooking time. Simply shred or dice approximately 2 cups of the meat and proceed with the rest of the instructions.
- → What add-ins would enhance the flavor?
Chopped walnuts or sliced almonds add crunch, hard-boiled eggs provide extra protein, and diced apple brings sweetness. Fresh tarragon or chives can deepen the herb profile for more complexity.
- → How long does this keep refrigerated?
The chicken salad mixture keeps well for 3-4 days in an airtight container. The assembled lettuce cups are best eaten fresh, though you can store the filling separately and assemble just before serving.