Pickle Chicken Salad Sandwich (Printable)

Juicy chicken salad nestled in crisp hollowed pickles for a fresh, low-carb meal option with vibrant flavors.

# What You'll Need:

→ Chicken Salad

01 - 2 cups cooked chicken breast, shredded or diced
02 - 1/4 cup mayonnaise
03 - 2 tablespoons Greek yogurt
04 - 1 celery stalk, finely chopped
05 - 1/4 cup red onion, finely chopped
06 - 1 tablespoon fresh dill, chopped or 1 teaspoon dried dill
07 - 1 teaspoon Dijon mustard
08 - 1 teaspoon lemon juice
09 - Salt and black pepper, to taste

→ Pickle Sandwiches

10 - 4 large whole pickles (deli-style or kosher dill)
11 - 4 lettuce leaves (optional)
12 - 1/2 cup sliced tomato (optional)

# How-To Steps:

01 - In a mixing bowl, mix chicken, mayonnaise, Greek yogurt, celery, red onion, dill, Dijon mustard, and lemon juice until well blended. Season with salt and pepper.
02 - Slice each pickle lengthwise in half. Carefully hollow out the seeds and some flesh from each half to create a boat-shaped cavity without piercing the skin.
03 - Pat the hollowed pickle halves dry with paper towels to remove excess moisture.
04 - Place a lettuce leaf inside each hollowed pickle half if desired. Fill evenly with the chicken salad mixture.
05 - Top chicken salad with sliced tomato if using, then cover with the other pickle half to form a sandwich.
06 - Serve immediately or wrap tightly and refrigerate for up to 24 hours.

# Expert Tips:

01 -
  • Its crunchy, juicy, and satisfying without feeling heavy or carb loaded
  • The chicken salad gets this bright, briny contrast from the pickle that tastes way more interesting than bread
  • You can make it in twenty minutes with ingredients you probably already have
  • It feels a little wild to serve, and people always get excited about it
02 -
  • Do not skip drying the pickles, the first time I made these I skipped it and the chicken salad turned into a soupy mess within minutes
  • Use firm, thick pickles, the thin ones collapse under the weight of the filling and youll end up with pickle chips instead of sandwiches
  • Taste your chicken salad before you fill the pickles, once its stuffed inside you cant adjust the seasoning easily
03 -
  • If your pickles are too salty, soak them in cold water for 10 minutes before hollowing them out, it mellows the brine without losing the crunch
  • Use a melon baller or grapefruit spoon to hollow out the pickles, it gives you more control and makes cleaner scoops
  • Add a pinch of garlic powder or smoked paprika to the chicken salad for extra depth, it makes the flavor feel more complex without extra effort
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