Save to Pinterest I stumbled on this recipe during a summer when I was trying to shake up lunch without falling back on lettuce wraps. A friend showed up with pickles the size of my forearm and a wild idea. We scooped out the centers, stuffed them with leftover chicken salad, and took a bite. The crunch was outrageous, the tang cut right through the creamy filling, and I knew I'd never look at a sandwich the same way again.
The first time I packed these for a picnic, I wrapped them in parchment and tucked them in a cooler. When I pulled them out an hour later, they were still crisp, cold, and somehow even better after the flavors melded. My sister grabbed one, took a skeptical bite, then immediately reached for another. That's when I realized this wasn't just a novelty, it was a keeper.
Ingredients
- Cooked chicken breast: Use rotisserie chicken or poach your own, shredding it while still warm keeps it tender and easy to mix.
- Mayonnaise: This is the creamy backbone, go full-fat for richness or swap half for Greek yogurt if you want a lighter tang.
- Greek yogurt: It adds a subtle sourness and extra protein, plus it keeps the salad from feeling too heavy.
- Celery: Dice it small and fine for crunch without overwhelming the texture, older celery works fine here since it gets chopped up.
- Red onion: The sharpness mellows as it sits in the salad, but if you hate raw onion, soak the chopped bits in cold water for five minutes first.
- Fresh dill: This herb is a game changer with pickles, it echoes the brine and makes the whole thing taste intentional.
- Dijon mustard: Just a teaspoon brings depth and a gentle heat without making the salad taste like a deli counter.
- Lemon juice: Brightens everything and keeps the chicken from tasting flat, fresh squeezed is best but bottled works in a pinch.
- Large whole pickles: Look for thick deli-style or kosher dills, the firmer the better so they hold up when hollowed out.
- Lettuce leaves: Optional, but they add a barrier between the pickle and the salad, keeping things a little less soggy.
- Sliced tomato: Another optional layer, it adds juiciness and a pop of color if you want to dress it up.
Instructions
- Mix the chicken salad:
- Toss the shredded chicken with mayo, yogurt, celery, onion, dill, mustard, and lemon juice in a bowl until everything is coated and evenly distributed. Season with salt and pepper, then taste and adjust, the pickles will add salt later so go light here.
- Hollow out the pickles:
- Slice each pickle lengthwise and use a spoon to scoop out the seeds and some of the soft center, forming a shallow boat. Work gently so the skin stays intact, a small melon baller works great if you have one.
- Dry the pickles:
- Pat the inside of each pickle half with paper towels to soak up the brine and moisture. This step keeps your chicken salad from turning into soup.
- Fill and assemble:
- Line each pickle boat with lettuce if using, then spoon in the chicken salad generously, packing it in but not so tight it squishes out. Top with tomato slices if you like, then cap with the other pickle half.
- Serve or store:
- Eat them right away for maximum crunch, or wrap each sandwich tightly in plastic wrap and refrigerate for up to a day. They soften slightly but still taste incredible cold.
Save to Pinterest I brought these to a cookout once, mostly as a joke, and watched three people who swore they didn't like pickles polish off two each. One of them asked for the recipe before he even finished chewing. It's that kind of dish, unexpected, a little weird, and completely irresistible once you commit to the first bite.
Serving Suggestions
These pickle sandwiches shine on their own, but if you want to round out the plate, serve them with a handful of crispy veggie sticks, a few olives, or a small bowl of mixed nuts. They're also perfect alongside a cold soup like gazpacho or a simple green salad dressed with vinaigrette. For drinks, sparkling water with lime or a crisp white wine like Sauvignon Blanc cuts through the richness and keeps the whole meal feeling light.
Make-Ahead and Storage
You can prep the chicken salad up to two days in advance and keep it covered in the fridge, which actually improves the flavor as everything melds together. Hollow out the pickles the morning you plan to serve them, then store them cut-side down on paper towels to stay dry. Once assembled, these sandwiches hold up for about a day in the fridge, though they're crispest and brightest when eaten within a few hours of stuffing.
Variations and Swaps
If you're not a chicken fan, swap in canned tuna, shredded turkey, or even mashed chickpeas for a vegetarian version. Add chopped jalapeños, a pinch of smoked paprika, or a drizzle of hot sauce to the salad if you like heat. For a dairy-free option, use vegan mayo and skip the Greek yogurt entirely, or replace it with mashed avocado for extra creaminess.
- Try adding chopped fresh tarragon or parsley instead of dill for a different herbal note.
- For a sweeter twist, toss in a handful of halved grapes or diced apple to the chicken salad.
- If you want more crunch, throw in some toasted slivered almonds or chopped pecans.
Save to Pinterest This recipe turned pickles from a side dish into the main event, and it's the kind of thing that makes people smile before they even take a bite. Once you try it, you'll understand why I keep a jar of giant dills in the fridge at all times.
Recipe FAQs
- → What type of pickles work best?
Large deli-style or kosher dill pickles are ideal for hollowing out and stuffing, providing a firm texture and tangy flavor.
- → Can I add extra vegetables?
Yes, layering lettuce or sliced tomato inside enhances crunch and freshness without overpowering flavors.
- → How should the pickles be prepared?
Slice pickles lengthwise, carefully scoop out the seeds and some flesh to form a boat shape without breaking the skin.
- → Is this dish suitable for low-carb diets?
Absolutely, using pickles as a substitute for bread keeps carbs low while offering tang and crunch.
- → How long can leftovers be stored?
Wrap tightly and refrigerate up to one day to maintain freshness and texture.
- → Can the chicken salad be customized?
Incorporate jalapeños for spice or fresh herbs like parsley or tarragon for added flavor layers.