Pickle Chicken Salad Sandwich (Printable)

A tangy chicken salad served inside hollowed large pickles for a crunchy, refreshing low-carb dish.

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

# Directions:

01 - Combine chicken, mayonnaise, Greek yogurt, celery, red onion, dill, Dijon mustard, and lemon juice in a bowl. Mix thoroughly and season with salt and black pepper.
02 - Slice each pickle lengthwise in half. Hollow out seeds and some flesh carefully to form boats without breaking the skin.
03 - Pat hollowed pickles dry with paper towels to remove excess moisture.
04 - Line each pickle half with a lettuce leaf if desired. Fill evenly with the chicken salad.
05 - Top with sliced tomato if using, then place the other pickle half on top to complete the sandwich.
06 - Serve immediately or tightly wrap and refrigerate for up to 24 hours.

# Expert Tips:

01 -
  • The pickle brine seasons every bite so you dont need extra salt or complicated sauces.
  • Its actually filling without feeling heavy, perfect for hot afternoons when bread sounds too much.
  • Prep is fast and theres no cooking involved, just chopping and mixing.
  • It holds up in the fridge overnight so you can pack it for lunch the next day.
02 -
  • Drying the pickles is not optional, I learned this the hard way when my first batch turned into a soggy mess within an hour.
  • Use firm pickles, the soft ones from a jar will fall apart when you try to hollow them out.
  • Dont overfill the pickle boats or the salad will squeeze out the sides when you bite down.
03 -
  • Rotisserie chicken is your best friend here, it cuts prep time in half and tastes just as good as anything you cook yourself.
  • Taste the chicken salad before filling the pickles, the brine from the pickles will add salt so go easy on seasoning at first.
  • Use a small spoon or melon baller to hollow out the pickles cleanly without cracking the sides.
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