Save I stumbled on this idea during a particularly steamy July afternoon when the thought of bread felt heavy and wrong. I had leftover rotisserie chicken, a jar of giant pickles, and zero patience for carbs. What started as a weird experiment turned into something I now crave regularly. The brine-soaked crunch against creamy chicken salad is oddly perfect, and honestly, it feels like eating a secret.
I brought these to a backyard cookout once, mostly as a joke. My brother-in-law, who swears he hates anything low-carb, ate three and asked for the recipe. Now his wife texts me every few months asking if I still make them. Its become this funny little thing between us, proof that food doesnt need to follow rules to work.
Ingredients
- Cooked chicken breast: Rotisserie chicken works beautifully here and saves you from turning on the stove, just shred it with your hands for better texture.
- Mayonnaise: This is the creamy backbone, so use the good stuff if you can, it really does make a difference.
- Greek yogurt: Cuts the richness and adds a subtle tang that plays nicely with the pickles.
- Celery: Chop it fine so it adds crunch without overpowering, and make sure its cold and crisp.
- Red onion: A little sharpness wakes everything up, but rinse it under cold water first if raw onion bites too hard for you.
- Fresh dill: This herb was made for pickles, and using it fresh makes the whole thing taste like summer.
- Dijon mustard: Just a teaspoon brings depth without making things mustardy.
- Lemon juice: Brightens the salad and keeps it from feeling too heavy.
- Large whole pickles: Go for the fattest deli-style pickles you can find, thin ones will fall apart when you hollow them out.
- Lettuce leaves: Optional, but they add a little buffer between the brine and the chicken if you want less pickle intensity.
- Sliced tomato: A juicy slice in the middle makes it feel more like a real sandwich.
Instructions
- Mix the chicken salad:
- Combine chicken, mayo, yogurt, celery, onion, dill, mustard, and lemon juice in a bowl. Season with salt and pepper, then taste it, this is your chance to adjust before it goes into the pickles.
- Hollow out the pickles:
- Slice each pickle lengthwise and scoop out the seeds and soft center with a spoon, creating a little canoe. Work gently so you dont crack the skin.
- Dry the pickles:
- Pat the insides with paper towels to soak up extra brine. Skipping this step makes everything soggy within minutes.
- Assemble the sandwiches:
- Tuck a lettuce leaf into each pickle half if using, then fill generously with chicken salad. Add tomato slices, then press the other half on top like a lid.
- Serve or store:
- Eat them right away for maximum crunch, or wrap tightly and refrigerate for up to a day. They hold up better than you'd think.
Save There was a rainy Saturday when I made these for myself and ate two while standing at the kitchen counter, listening to the storm outside. No plates, no fuss, just the sharp snap of pickle and the comfort of something simple that worked. Sometimes the best meals are the ones no one else sees.
Making It Your Own
If you want heat, finely dice a jalapeño or stir in a few dashes of hot sauce. I once added chopped pickled jalapeños and it became a completely different sandwich, bright and buzzing. You can also swap dill for tarragon or parsley if thats what you have, herbs are forgiving here.
Pairing and Serving
These feel right alongside something cold and fizzy, sparkling water with lime or a crisp white wine like Sauvignon Blanc. I've also served them with baked chips or a handful of nuts, just something to make it feel like a full meal without overthinking it.
Storage and Prep Ahead
The chicken salad keeps beautifully in the fridge for up to three days, so you can make a big batch and assemble sandwiches on demand. Hollow out the pickles the night before if you want, just store them cut-side down on paper towels. Assembling takes less than two minutes once everything is prepped.
- Store leftover chicken salad in an airtight container, it gets better after a few hours.
- If the pickles weep brine overnight, just pat them dry again before filling.
- Double the recipe for meal prep, these make excellent grab-and-go lunches.
Save This recipe proved to me that constraints can be freeing. When you take away the bread, you notice everything else more clearly, the snap, the creaminess, the way flavors layer and surprise you.
Recipe FAQs
- → What type of pickles work best?
Large deli-style or kosher dill pickles are ideal for hollowing out and stuffing with the chicken salad.
- → Can I make the chicken salad ahead of time?
Yes, the chicken salad can be prepared in advance and refrigerated for up to 24 hours to enhance flavors.
- → Are there low-carb options included?
Using pickles instead of bread keeps the sandwich low in carbohydrates, suitable for low-carb diets.
- → What ingredients add crunch to the salad?
Celery and red onion provide a refreshing crunch that complements the creamy chicken mixture.
- → How can I add extra flavor or spice?
Adding chopped jalapeños or a dash of hot sauce to the chicken salad boosts flavor with a spicy kick.