Pickle Chicken Salad Sandwich (Printable Version)

Tangy chicken salad served in hollowed pickles offers a low-carb, refreshing meal with crunchy texture.

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

# How-To Steps:

01 - In a medium bowl, combine chicken, mayonnaise, Greek yogurt, celery, red onion, dill, Dijon mustard, and lemon juice. Mix thoroughly and season with salt and pepper to taste.
02 - Slice each pickle lengthwise. Using a spoon, carefully remove seeds and some flesh from the center of each half, forming a boat shape without piercing the skin.
03 - Pat the hollowed pickle halves dry with paper towels to reduce moisture.
04 - Line each pickle half with a lettuce leaf if using, then evenly spoon in the chicken salad mixture.
05 - Optionally top with sliced tomato, then cover with the other pickle half to form the sandwich.
06 - Serve immediately or wrap tightly and refrigerate for up to one day.

# Expert Tips:

01 -
  • It delivers all the satisfaction of a loaded sandwich without a single carb from bread, just pure crunch and flavor.
  • The pickle brine seasons every bite naturally, so you skip the extra condiments and mess.
  • You can prep the chicken salad ahead and assemble these in under five minutes when hunger strikes.
02 -
  • If your pickles are too wet inside, the chicken salad will slide right out, so don't skip the drying step or you'll end up with a mess.
  • Use firm, thick pickles, the thin sandwich slices or spears fall apart the second you try to hollow them.
  • Taste your chicken salad before stuffing, the pickles add a lot of salt and tang, so keep the filling mild and let the pickle do the heavy lifting.
03 -
  • Chill the hollowed pickles in the fridge for 10 minutes before filling, it keeps everything cold and crisp, especially on a hot day.
  • Don't overfill the pickle boats, a generous mound is fine, but if you pack them too tight, they'll split when you bite down.
  • If you're serving these at a party, slice them into thick rounds instead of sandwiches for easy finger food that still packs all the flavor.
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