Protein-packed chicken salad with tangy dill pickles, crisp vegetables, and creamy dressing served in refreshing butter lettuce cups.
# What You'll Need:
→ Chicken
01 - 2 cups cooked chicken breast, shredded or diced (about 2 medium breasts)
→ 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 (or additional mayonnaise)
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:
01 - Place cooked chicken, chopped dill pickles, red onion, celery, and fresh dill in a large mixing bowl. Toss gently to distribute ingredients evenly.
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 the prepared dressing over the chicken mixture. Fold and toss until all ingredients are evenly coated. Taste and adjust salt or pepper as needed.
04 - Arrange butter lettuce leaves on a serving platter. Spoon the chicken salad mixture evenly into each cup, mounding slightly for presentation.
05 - Serve immediately for crisp texture, or refrigerate the chicken salad for 1 hour before assembling to allow flavors to meld. Fill lettuce cups just before serving.
