Dill Pickle Chicken Potato Salad Lettuce Cups
By Recipes Worth Cooking Test Kitchen

Prep Time: 20 minutes
Cook Time: 15 minutes
Servings: 4
Difficulty: Easy
Cuisine: American

Description:
A bright meal-prep chicken potato salad with dill pickles, celery, Greek yogurt dressing, and crisp lettuce cups.

Ingredients:
- 1.50 Pound chicken breast
- 1.25 Pound Yukon Gold potatoes
- 0.75 Cup dill pickles
- 0.25 Cup pickle brine
- 0.75 Cup Greek yogurt
- 0.75 Cup celery
- 0.33 Cup red onion
- 0.25 Cup dill
- 1.00 Tablespoon Dijon mustard
- 1.00 Head butter lettuce

Instructions:
<ol><li>Simmer potatoes in salted water for 12 to 15 minutes, until tender.</li><li>Drain potatoes and toss them warm with 2 tablespoons pickle brine.</li><li>Whisk Greek yogurt, Dijon, remaining pickle brine, black pepper, and a pinch of salt.</li><li>Fold chicken, potatoes, pickles, celery, red onion, and dill into the dressing.</li><li>Chill for 15 minutes if time allows.</li><li>Spoon into butter lettuce leaves.</li><li>Finish with extra dill and black pepper.</li></ol>

Notes:
<ul><li>Seasoning the warm potatoes with brine makes the salad taste brighter.</li><li>Use rotisserie chicken when you want a no-cook shortcut.</li><li>Pack lettuce leaves separately for meal prep.</li></ul>

Source: https://recipesworthcooking.com/dill-pickle-chicken-potato-salad-lettuce-cups/export/