Pickle Chicken Salad Sandwich (Printer-Friendly)

Tangy, crunchy low-carb sandwich with juicy chicken salad inside hollowed dill pickles.

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

# Directions:

01 - In a medium bowl, mix chicken, mayonnaise, Greek yogurt, celery, red onion, dill, Dijon mustard, and lemon juice. Season with salt and black pepper to taste.
02 - Slice each pickle lengthwise in half. Hollow out the seeds and some flesh from the center of each half carefully, keeping the skin intact to form a boat shape.
03 - Pat the hollowed pickle halves dry using paper towels to reduce excess moisture.
04 - Optional: Line each pickle half with a lettuce leaf. Evenly spoon the chicken salad into the hollowed pickles.
05 - Top the filled pickle halves with sliced tomato if desired, then cover with the other half to form sandwiches.
06 - Serve immediately or wrap tightly and refrigerate for up to one day.

# Expert Suggestions:

01 -
  • Its shockingly satisfying without any bread, and you dont miss it at all.
  • The pickle brine seasons everything naturally, so every bite tastes bright and alive.
  • You can prep the chicken salad ahead and assemble these in under five minutes when hunger hits.
02 -
  • Choose the thickest pickles you can find, skinny ones turn into mush the second you try to hollow them.
  • Drying the pickle halves is non-negotiable, or your chicken salad will swim in brine and taste like regret.
  • Let the chicken salad chill for at least 15 minutes before assembling so the flavors marry and the texture firms up.
03 -
  • Use rotisserie chicken and shred it by hand for tender, irregular pieces that hold dressing better than knife-cut cubes.
  • Taste your pickles first, some brands are aggressively salty and you may need to dial back the salt in the chicken salad.
  • For a richer version, swap all the Greek yogurt for mayo, for lighter, go all yogurt.
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