Save Last summer, I grabbed a jar of pickles at the farmers market without any real plan. That night, staring at leftover rotisserie chicken and a ridiculous number of dill spears, I had one of those ridiculous ideas that actually worked. I hollowed out a pickle, stuffed it with chicken salad, and took a bite that was so perfectly tangy and crunchy I laughed out loud. My partner thought I'd lost it until they tried one. Now we keep giant pickles on hand just in case.
I brought these to a picnic once, wrapped in parchment paper like little gifts. My friend Sarah picked one up, confused, then bit in and immediately texted me the next day asking for the recipe. Theres something about the surprise of it, the way the pickle stays cold and crisp even after sitting out for a bit, that makes it feel like a secret you want to share. I've served it at lunch, at barbecues, even as a late night snack when I wanted something bright and filling. It never gets old.
Ingredients
- Cooked chicken breast: I use rotisserie chicken most of the time because its already seasoned and juicy, but leftover grilled or poached chicken works just as well.
- Mayonnaise: This is what makes the salad creamy and rich, so dont skimp, but you can cut it with Greek yogurt if you want it lighter.
- Greek yogurt: It adds tang and keeps the salad from feeling too heavy, plus it thickens everything up nicely.
- Celery: The crunch here is essential, it echoes the pickle and gives every bite texture.
- Red onion: A little sharpness goes a long way, and it balances the richness of the mayo.
- Fresh dill: This is the secret, it ties the chicken salad to the pickle and makes the whole thing taste cohesive and bright.
- Dijon mustard: Just a teaspoon brings depth and a subtle kick that wakes everything up.
- Lemon juice: Freshness in a squeeze, it cuts through the fat and keeps the salad tasting lively.
- Large whole pickles: Go for the biggest, firmest deli style pickles you can find, they need to hold their shape when you hollow them out.
- Lettuce leaves: Optional, but they add another layer of crunch and help keep the filling from soaking into the pickle.
- Sliced tomato: I skip this sometimes, but when I add it, it brings a little sweetness and freshness that really shines.
Instructions
- Mix the chicken salad:
- In a medium bowl, toss together the chicken, mayonnaise, Greek yogurt, celery, red onion, dill, Dijon, and lemon juice until everything is coated and creamy. Taste it and adjust the salt and pepper, this is your chance to make it exactly how you like it.
- Hollow out the pickles:
- Slice each pickle in half lengthwise, then use a spoon to gently scoop out the seeds and some of the flesh, creating a little canoe shape. Be careful not to break through the skin or it will fall apart when you fill it.
- Dry the pickles:
- Pat the inside of each pickle half with paper towels to soak up the extra brine. This keeps the chicken salad from getting watery and sliding around.
- Fill and assemble:
- If youre using lettuce, tuck a leaf into each pickle half first, then spoon in the chicken salad generously. Top with tomato slices if you want, then press the other pickle half on top like a lid.
- Serve or chill:
- You can eat these right away, or wrap them tightly in plastic wrap and refrigerate for up to a day. They stay surprisingly crisp and delicious.
Save One afternoon, I made a batch of these for my mom, who was skeptical about the whole pickle as bread thing. She took one cautious bite, then another, then finished the whole thing without saying a word. Finally, she looked at me and said, This is genuinely good, I dont know why it works, but it does. That felt like a win. Sometimes the weirdest ideas turn into the recipes people remember.
How to Store and Prep Ahead
You can make the chicken salad up to two days in advance and keep it in an airtight container in the fridge. The pickles can be hollowed out the night before, just wrap them tightly in plastic wrap so they dont dry out. When youre ready to serve, just fill and assemble. I wouldnt recommend assembling these more than a few hours ahead, though, because the pickles will start to release moisture and make everything soggy.
Variations and Swaps
If you want to make this dairy free, swap the Greek yogurt for vegan mayo or mashed avocado. For a spicy version, I stir in diced jalapeños or a few dashes of hot sauce into the chicken salad. You can also use turkey, tuna, or even chickpea salad if youre vegetarian. I tried it once with curry powder and golden raisins mixed into the chicken salad, and it was surprisingly delicious. The pickle is forgiving, it works with almost anything creamy and savory.
Serving Suggestions and Pairings
These pickle sandwiches are perfect for a light lunch, a picnic, or a low carb dinner. I like to serve them with a simple side salad, roasted vegetables, or even just a handful of chips if Im feeling indulgent. They pair beautifully with sparkling water, iced tea, or a crisp white wine like Sauvignon Blanc. If youre serving them at a party, cut them into smaller pieces and stick a toothpick in each one, they make great appetizers.
- Try serving them with a tangy coleslaw or pickled vegetables for a full pickle forward experience
- A cold soup like gazpacho or cucumber yogurt soup makes a refreshing companion
- For a heartier meal, add a side of sweet potato fries or a grain salad
Save This recipe is proof that you dont always need bread to make a sandwich, sometimes you just need a little creativity and a really good pickle. I hope it surprises you as much as it surprised me the first time.
Recipe Q&A
- → How do I hollow out the pickles without breaking them?
Use a spoon to gently scoop out the seeds and some flesh, avoiding piercing the skin. Pat dry to reduce excess moisture for better filling adherence.
- → Can I substitute any ingredients in the chicken salad?
Yes, you can adjust mayonnaise and Greek yogurt proportions for richer or lighter textures, and add herbs like parsley or spices for extra flavor.
- → Is this suitable for a low-carb diet?
Absolutely. Using pickles instead of bread drastically reduces carbohydrates while providing crunch and tanginess.
- → What optional additions enhance the sandwich texture?
Adding lettuce leaves or sliced tomato contributes an extra crisp and fresh contrast to the creamy chicken mixture.
- → How should leftovers be stored?
Wrap sandwiches tightly and refrigerate for up to one day to maintain freshness and flavor.