Tangy dill pickle chicken salad served in crisp lettuce cups. Protein-rich, gluten-free, and perfect for a light meal.
# What You’ll Need:
→ Chicken
01 - 2 cups cooked chicken breast, shredded or diced
→ Salad Components
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
→ Assembly
13 - 8 large butter lettuce leaves
# How To Make It:
01 - In a large mixing bowl, combine shredded chicken, diced dill pickles, red onion, celery, and fresh dill until evenly distributed.
02 - In a small bowl, whisk together mayonnaise, Greek yogurt, pickle juice, Dijon mustard, garlic powder, black pepper, and a pinch of salt until smooth and well combined.
03 - Pour prepared dressing over the chicken mixture and toss thoroughly until all ingredients are evenly coated. Adjust seasoning with salt and pepper to taste.
04 - Arrange lettuce leaves on a serving platter and spoon chicken salad mixture evenly into each leaf.
05 - Serve immediately for maximum crispness, or refrigerate for up to 1 hour to allow flavors to meld before serving.
