Dill Pickle Chicken Salad Lettuce Cups (Printer-Friendly)

Crisp lettuce cups filled with tangy dill pickle chicken salad. Easy, protein-packed, and gluten-free.

# What You Need:

→ Chicken

01 - 2 cups cooked chicken breast, shredded or diced

→ Salad

02 - 1 cup dill pickles, finely chopped
03 - 1/3 cup red onion, finely diced
04 - 1/4 cup celery, finely diced
05 - 2 tablespoons fresh dill, chopped

→ Dressing

06 - 1/3 cup mayonnaise
07 - 2 tablespoons plain Greek yogurt
08 - 1 tablespoon pickle juice
09 - 1 teaspoon Dijon mustard
10 - 1/4 teaspoon garlic powder
11 - 1/4 teaspoon black pepper
12 - Salt to taste

→ To Serve

13 - 8 large butter lettuce leaves

# How-To Steps:

01 - In a large mixing bowl, combine the cooked chicken breast, dill pickles, red onion, celery, and fresh dill.
02 - In a small bowl, whisk together mayonnaise, Greek yogurt, pickle juice, Dijon mustard, garlic powder, black pepper, and salt.
03 - Pour the dressing over the chicken mixture and toss until evenly coated. Taste and adjust seasoning as needed.
04 - Arrange the lettuce leaves on a platter and spoon the chicken salad evenly into each leaf.
05 - Serve immediately, or refrigerate for 1 hour to allow flavors to develop before assembling.

# Helpful Hints:

01 -
  • High in protein with 22g per serving to keep you full.
  • Tangy and refreshing flavor from dill pickles and pickle juice.
  • Quick and easy to assemble in just 25 minutes.
  • Low-carb, gluten-free, and easily adaptable for dairy-free needs.
02 -
  • Chill the chicken salad for at least an hour for more developed and tangy flavors.
  • Use butter lettuce for a soft, cup-like shape or romaine hearts for a sturdier, crunchier boat.
  • Always check labels on store-bought mayonnaise or mustard to ensure they are gluten-free if necessary.
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