Save to Pinterest The first time I made this chicken salad, it was a complete accident based on what I had in the fridge after a chaotic grocery week. I had leftover rotisserie chicken, a jar of dill pickles that was about to expire, and not much else. Now it is the recipe my friends request most.
Last summer I served these lettuce cups at a backyard gathering, and they disappeared faster than anything else on the table. My brother, who usually claims to hate healthy food, went back for thirds. There is something about the cool crisp lettuce against the creamy chicken that just works.
Ingredients
- 2 cups cooked chicken breast: Use leftover rotisserie chicken for the best flavor and texture, or poach fresh breasts ahead of time
- 1 cup dill pickles: Finely chopped for tang throughout every bite
- 1/3 cup red onion: Adds a sharp bite that balances the creamy dressing
- 1/4 cup celery: Provides essential crunch and freshness
- 2 tablespoons fresh dill: Brightens everything and amplifies the pickle flavor
- 1/3 cup mayonnaise: Creates the rich, creamy base that holds everything together
- 2 tablespoons Greek yogurt: Lightens the dressing while adding protein
- 1 tablespoon pickle juice: The secret ingredient that makes the dressing sing
- 1 teaspoon Dijon mustard: Adds depth and a gentle spicy warmth
- 1/4 teaspoon garlic powder: Rounds out the flavors without being overpowering
- Salt and black pepper: Essential for bringing all the flavors forward
- 8 large butter lettuce leaves: The perfect vehicle for serving, crisp and sturdy enough to hold the filling
Instructions
- Mix the chicken and vegetables:
- In a large bowl, combine the shredded chicken, chopped pickles, diced red onion, celery, and fresh dill. The mixture should look colorful and inviting.
- Whisk the 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 creamy.
- Combine everything:
- Pour the dressing over the chicken mixture and toss gently until every piece is evenly coated. Taste and add more salt or pickle juice if needed.
- Prepare the lettuce cups:
- Carefully arrange the butter lettuce leaves on a serving platter, making sure they lay flat to hold the filling.
- Assemble and serve:
- Spoon the chicken salad evenly into each lettuce leaf, mounding it slightly. Serve immediately or chill for an hour for deeper flavor.
Save to Pinterest This recipe became my go-to lunch during a particularly busy summer when I needed something nourishing but did not want to heat up the kitchen. Now whenever I see butter lettuce at the farmers market, I grab a head knowing exactly what it will become.
Making It Ahead
The chicken salad keeps beautifully in the refrigerator for up to three days. Store it in an airtight container and wait to fill the lettuce cups until just before serving to keep them crisp and fresh.
Customization Ideas
This recipe is incredibly forgiving and adaptable. Sometimes I add chopped apple for sweetness, or swap the celery for cucumber when I want extra freshness without the strong celery flavor.
Perfect Pairings
These lettuce cups work wonderfully alongside other light appetizers for a summer gathering. They are substantial enough to stand alone but still leave room for other dishes.
- Pair with chilled cucumber soup for a refreshing meal
- Serve with crusty bread for those who want extra carbs
- Add a simple green salad with lemon vinaigrette
Save to Pinterest There is something deeply satisfying about eating with your hands, and these lettuce cups turn lunch into an experience rather than just a meal. Enjoy every crunch.
Recipe FAQs
- → Can I prepare this ahead of time?
Yes! Prepare the chicken salad mixture up to 2 days ahead and refrigerate in an airtight container. Assemble with lettuce leaves just before serving to keep them crisp and prevent sogginess.
- → What type of lettuce works best?
Butter lettuce and romaine hearts are ideal because their large leaves provide sturdy cups that hold the filling well. Iceberg lettuce also works, though it's more delicate. Avoid leafy greens like kale or spinach that tear easily.
- → How do I keep the lettuce leaves from getting soggy?
Fill the lettuce cups immediately before serving. If you need to assemble ahead, cover them loosely with plastic wrap and refrigerate, then eat within 1-2 hours. Keep the chicken salad separate until just before serving.
- → What can I substitute for Greek yogurt?
Use all mayonnaise for a richer texture, sour cream for tanginess, or crème fraîche for a French twist. For a dairy-free version, substitute with avocado or cashew cream for creaminess without dairy.
- → Can I make this with store-bought rotisserie chicken?
Absolutely! Rotisserie chicken is a convenient shortcut. Use about 3 cups shredded rotisserie chicken for 2 cups cooked chicken breast. It saves prep time while delivering the same delicious results.
- → How long does this stay fresh?
The chicken salad mixture keeps refrigerated in an airtight container for 3-4 days. However, assemble individual lettuce cups no more than 1-2 hours before serving to maintain the lettuce's crispness.