Save I was skeptical the first time my sister handed me half a pickle stuffed with chicken salad at a summer cookout. It looked odd, honestly, like something from a diet magazine experiment. But one bite changed everything. The brine from the pickle cut through the creamy chicken, the crunch was satisfying in a way no lettuce wrap ever managed, and I didn't miss the bread at all. I went back for seconds before I even finished my plate.
I started making these for my book club meetings after someone mentioned wanting lighter snacks. Everyone laughed when I brought them out, but the platter was empty within minutes. Now they request them every time, and one friend even texts me for the recipe before hosting her own gatherings. Its become our little inside joke, the pickle sandwiches that converted the skeptics.
Ingredients
- Cooked chicken breast: Rotisserie chicken works beautifully here and saves you time, just shred it with your fingers for the best texture.
- Mayonnaise: This is what makes the salad creamy and helps everything cling together inside the pickle boat.
- Greek yogurt: Adds tang and lightens the mayo, plus a little protein boost without anyone noticing.
- Celery: The crunch is essential, so dice it small and uniform so it doesnt overpower the bite.
- Red onion: A little sharpness goes a long way, rinse it under cold water first if raw onion tends to linger on your breath.
- Fresh dill: This herb was made for pickles, it echoes the brine and makes the whole thing taste cohesive.
- Dijon mustard: Just a teaspoon adds depth and a slight kick that balances the richness.
- Lemon juice: Brightens everything up and keeps the chicken salad from tasting flat.
- Large whole pickles: Look for firm, thick deli pickles that can hold their shape when hollowed out.
- Lettuce leaves: Optional but nice for adding another layer of crunch and soaking up a bit of moisture.
- Sliced tomato: Fresh and juicy, though I skip it if the tomatoes arent in season.
Instructions
- Mix the chicken salad:
- Combine the chicken, mayonnaise, Greek yogurt, celery, red onion, dill, Dijon mustard, and lemon juice in a medium bowl. Fold everything together gently until evenly coated, then season with salt and pepper to taste.
- Hollow out the pickles:
- Slice each pickle in half lengthwise and use a spoon to scoop out the seeds and some of the soft center, creating a little canoe. Be gentle so you dont crack the skin.
- Dry the pickles:
- Pat the insides with paper towels to remove excess moisture. This step keeps your chicken salad from getting watery.
- Fill and assemble:
- Line each pickle half with a lettuce leaf if using, then spoon in the chicken salad. Add tomato slices if you like, then cap with the other pickle half to form a sandwich.
- Serve or store:
- Enjoy right away for the best texture, or wrap tightly and refrigerate for up to one day. The pickles will soften slightly but still taste great.
Save One afternoon I packed these for a picnic and forgot to bring plates or napkins. It didnt matter. Everyone just picked them up and ate them like handheld sandwiches, laughing at how practical and genius the whole thing was. It felt a little rebellious, like we were breaking some unspoken food rule, and it made the whole meal more fun.
Flavor Variations
If you like heat, stir in chopped jalapeños or a few dashes of hot sauce to the chicken salad. For a richer version, swap the Greek yogurt for extra mayo. Fresh herbs like parsley or tarragon also work well if dill isnt your favorite, just keep the amount the same so it doesnt overwhelm the chicken.
Serving Suggestions
These pair beautifully with sparkling water, iced tea, or a crisp white wine like Sauvignon Blanc. I also serve them alongside a handful of veggie sticks or a small green salad to round out the meal. Theyre light enough for lunch but satisfying enough that you wont be hungry an hour later.
Storage and Make-Ahead Tips
You can make the chicken salad a day ahead and keep it in the fridge, then fill the pickles right before serving. Once assembled, they hold up for about a day wrapped tightly in plastic wrap, though the pickles do soften a bit as they sit. I usually prep everything in the morning and assemble just before packing lunch.
- Store leftover chicken salad separately if you want to keep the pickles crisp longer.
- Avoid freezing these, the texture of the pickles will turn mushy when thawed.
- If the pickles weep moisture, just dab them dry again before filling.
Save This recipe has become my go-to whenever I want something light, quick, and a little unexpected. Its the kind of dish that makes people smile before they even take a bite, and that alone is worth making it again and again.
Recipe FAQs
- → How do I prepare the pickles for filling?
Slice large pickles lengthwise and gently hollow out the seeds and some inner flesh without breaking the skin, creating a boat shape suitable for filling.
- → Can I add extra crunch to the salad?
Yes, finely chopped celery and diced red onion are included to add a crisp texture to the chicken salad.
- → What alternatives can I use for a creamy texture?
The chicken salad combines mayonnaise and Greek yogurt, but you can vary proportions for richness or lightness based on preference.
- → Are there suggestions to spice up the filling?
Adding chopped jalapeños or a dash of hot sauce to the chicken salad offers a spicy kick that complements the tangy pickles.
- → Is this suitable for low-carb and gluten-free diets?
Yes, using pickles instead of bread reduces carbs and gluten, making it a fitting option for both dietary preferences.
- → How should I store leftovers?
Wrap sandwiches tightly and refrigerate. Consume within one day for optimal freshness and texture.