Tangy dill pickle chicken salad served in crisp lettuce cups. Gluten-free, low-carb, and ready in 25 minutes for an easy weeknight meal.
# Ingredient List:
→ 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
→ To Serve
13 - 8 large butter lettuce leaves or romaine hearts
# How-To Steps:
01 - In a large mixing bowl, combine shredded chicken, chopped dill pickles, diced red onion, diced celery, and fresh dill. Mix gently to distribute ingredients evenly.
02 - In a separate small bowl, whisk together mayonnaise, Greek yogurt, pickle juice, Dijon mustard, garlic powder, black pepper, and salt until smooth and well combined.
03 - Pour prepared dressing over chicken mixture and toss thoroughly until all components are evenly coated. Adjust seasoning with additional salt and pepper as needed.
04 - Arrange lettuce leaves on a serving platter. Divide chicken salad evenly among leaves, spooning approximately 3 tablespoons into each leaf.
05 - Serve immediately for maximum lettuce crispness, or refrigerate for up to 1 hour to allow flavors to develop before assembly.
