American
Dill Pickle Chicken Potato Salad Lettuce Cups
A bright meal-prep chicken potato salad with dill pickles, celery, Greek yogurt dressing, and crisp lettuce cups.
I like pickle flavor in lunch recipes because it brings salt, acid, crunch, and deli-salad comfort in one ingredient.
This version keeps that comfort but lightens the dressing with Greek yogurt and enough pickle brine to make it lively.
Potatoes make the salad more satisfying, but I season them while they are warm.
Toss them with a little brine first so the flavor goes inside instead of sitting only in the dressing.
I serve the salad in lettuce cups when I want a crisp lunch, or tuck it into pita when it needs to be more portable.
For another recipe in this seed collection, try Pickle-Brine Chicken Salad Pitas or High-Protein Chicken Caesar Pasta Salad.
Directions
- Simmer potatoes in salted water for 12 to 15 minutes, until tender.
- Drain potatoes and toss them warm with 2 tablespoons pickle brine.
- Whisk Greek yogurt, Dijon, remaining pickle brine, black pepper, and a pinch of salt.
- Fold chicken, potatoes, pickles, celery, red onion, and dill into the dressing.
- Chill for 15 minutes if time allows.
- Spoon into butter lettuce leaves.
- Finish with extra dill and black pepper.
Nutrition
Nutrition Information
Estimated per serving: 390 calories, 39 g protein, 32 g carbohydrates, 12 g fat.
Variations
Recipe Variations
- Serve in whole-wheat pitas instead of lettuce cups.
- Add chopped hard-boiled eggs.
- Use chopped cornichons for a sharper pickle flavor.
Notes
- Seasoning the warm potatoes with brine makes the salad taste brighter.
- Use rotisserie chicken when you want a no-cook shortcut.
- Pack lettuce leaves separately for meal prep.
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