Tangy dill pickle chicken salad served in crisp lettuce cups. Protein-packed, gluten-free, and ready in 25 minutes.
# 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 or romaine hearts
# How-To:
01 - In a large bowl, combine shredded chicken, diced 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 a pinch of salt until smooth and well combined.
03 - Pour the dressing over the chicken mixture and toss until evenly coated. Taste and adjust seasoning as needed.
04 - Arrange lettuce leaves on a platter and spoon the chicken salad evenly into each leaf.
05 - Serve immediately or chill the prepared salad for 1 hour to allow flavors to develop before assembling into lettuce cups.
