Save Last summer my sister called me at 9 pm, raving about this random lettuce cup thing she'd just tried at a beachside bistro. She described it in that way sisters do when they've found something they know you'll immediately obsess over too. Two days later I was in my kitchen, experimentally chopping pickles and wondering if I'd accidentally turned lunch into a failed science project. That first bite stopped me mid-chew the kind of cooking surprise that makes you pause and look around like someone else should be witnessing this moment.
I made a massive batch for a July potluck when my apartment AC had decided to stage a mutiny. Everyone kept drifting toward the kitchen, circling the platter like curious sharks, and suddenly the lettuce cups were gone before anyone even touched the grill. My friend Sarah who claims to hate anything resembling salad literally hovered around the serving bowl eating the leftovers with a spoon. Now it's the thing I bring when I need to prove that healthy food doesn't have to taste like sadness and restriction.
Ingredients
- Cooked chicken breast: Two cups of shredded or diced chicken gives you the perfect protein base without overwhelming the delicate flavors
- Dill pickles: One cup finely chopped provides the signature tang and crunch that makes this salad so addictive
- Red onion: Just a third cup adds subtle sharpness and beautiful color contrast against the pale chicken
- Fresh dill: Two tablespoons of chopped fresh dill brightens everything and echoes the pickle flavor naturally
- Mayonnaise and Greek yogurt: The combination creates creaminess without being heavy, plus the yogurt adds a lovely tang
- Pickle juice: One tablespoon reinforces the dill flavor and helps thin the dressing to the perfect consistency
- Butter lettuce leaves: Eight large leaves become crisp edible vessels that hold everything together beautifully
Instructions
- Mix your base:
- In a large bowl, combine the cooked chicken with chopped dill pickles, diced red onion, celery, and fresh dill until everything looks evenly distributed
- Whisk the dressing:
- In a separate small bowl, whisk together the mayonnaise, Greek yogurt, pickle juice, Dijon mustard, garlic powder, black pepper, and salt until smooth and creamy
- Bring it together:
- Pour the dressing over the chicken mixture and toss gently until every piece is coated, then taste and adjust the seasoning to your liking
- Assemble the cups:
- Arrange your lettuce leaves on a serving platter and spoon the chicken salad into each leaf, dividing it evenly among all eight cups
Save My mom texted me a photo last week of her version with these tiny heirloom cherry tomatoes tucked into the cups like little jewels. She's never been one for measuring anything exactly, which is exactly why her cooking always tastes like home and comfort and letting go of perfection. That's sort of what this recipe represents to me now food that's meant to be played with and adjusted until it feels like yours.
Make It Your Own
Sometimes I'll toast some walnuts in a dry pan until they're fragrant and golden, then fold them in for this incredible nutty crunch that takes everything up a level. A friend of mine adds diced apple for sweetness which sounds wrong until you try it and realize she's actually kind of a genius. The recipe works because it's flexible and forgiving, which is the hallmark of the kind of cooking that actually fits into real life.
Serving Suggestions
These lettuce cups make the most stunning appetizer at parties when people are hovering around the kitchen, drinks in hand, looking for something to nosh on. I've also served them alongside a simple tomato soup for a light dinner that feels somehow fancy while still being incredibly casual and easy. They're perfect for those nights when you want something that feels special but don't want to turn on the stove or spend hours in the kitchen.
Storage And Meal Prep
The chicken salad keeps beautifully in the refrigerator for up to three days, though the lettuce is definitely best assembled right before you plan to eat it. I store the filling in an airtight container and wash my lettuce ahead of time, keeping the leaves between damp paper towels so they stay crisp and fresh. This system has saved me more than once when I need lunch ready to grab and go without any morning fuss or decision making.
- Keep your lettuce leaves dry after washing them, because water makes everything soggy and sad
- If you're taking these to work, pack the filling and lettuce separately and assemble right before eating
- The flavors actually get better over time, so don't be afraid to make a double batch for easy lunches throughout the week
Save There's something deeply satisfying about eating with your hands, about food that feels interactive and fresh and uncomplicated. This recipe has become my go-to reminder that nourishment doesn't have to be complicated to be completely wonderful.
Saffron Brook Recipe Q&As
- → Can I make this ahead of time?
Yes! You can prepare the chicken salad mixture up to 2 days in advance and store it in an airtight container in the refrigerator. Assemble the lettuce cups just before serving to keep the leaves crisp. Alternatively, chill the completed salad for 1 hour to allow flavors to develop before assembling.
- → What's the best lettuce to use?
Butter lettuce and romaine hearts work best because their larger leaves hold the salad securely and remain sturdy. You can also use iceberg lettuce or Belgian endive for variety. Avoid delicate lettuces that tear easily.
- → How do I make this dairy-free?
Simply omit the Greek yogurt and use all mayonnaise for the dressing. You can also substitute dairy-free mayo and skip the yogurt entirely. The pickle juice and mustard will still provide plenty of tangy flavor.
- → Can I use rotisserie chicken?
Absolutely! Rotisserie chicken is a convenient shortcut. Simply shred or dice about 2 cups of meat from the rotisserie chicken. This saves time and delivers the same delicious results.
- → What vegetables pair well as sides?
Serve alongside cucumber slices, cherry tomatoes, radishes, or a simple green salad. Crispy roasted vegetables like zucchini or bell peppers also complement the bright, tangy flavors beautifully.
- → How can I add more crunch?
Stir in chopped walnuts, sliced almonds, or crispy bacon bits. You can also add sliced water chestnuts, chopped apples, or toasted seeds for extra texture and nutritional variety.