Pin This I was skeptical the first time my sister handed me a hollowed-out pickle stuffed with chicken salad at a summer barbecue. It looked odd, almost like a culinary prank, but one bite changed everything. The sharp brine of the pickle cut through the creamy chicken in a way no bread ever could, and the crunch was so satisfying I ate three before I even realized it. Now, every time I need a quick lunch that feels light but filling, I reach for the jar of pickles in my fridge. Its become my secret weapon for busy afternoons when I want something that tastes indulgent without the carb crash.
I made these for a picnic once, and my friend who swore she hated pickles ended up eating two. She said the trick was that the chicken salad mellowed out the sourness just enough, and the whole thing felt more like a refreshing snack than diet food. Since then, Ive brought them to potlucks, packed them for road trips, and even served them at a casual dinner party where they completely stole the show. Theres something playful about eating a sandwich thats also a pickle, and people always get a kick out of it.
Ingredients
- Cooked chicken breast: Use rotisserie chicken to save time, or poach your own for a cleaner flavor. Shredding it by hand gives a better texture than dicing.
- Mayonnaise: This is the creamy base that holds everything together. I like using a good quality mayo because it really makes a difference in richness.
- Greek yogurt: Cuts the heaviness of the mayo and adds a subtle tang that pairs beautifully with the pickles. You can skip it and use all mayo if you prefer.
- Celery: Adds a fresh, crisp bite that contrasts with the creamy chicken. Dice it finely so it blends in without overwhelming the texture.
- Red onion: A little sharpness goes a long way here. If raw onion is too strong for you, soak the chopped pieces in cold water for five minutes first.
- Fresh dill: This is the secret ingredient that makes the chicken salad taste like it belongs inside a pickle. Dried dill works, but fresh is brighter.
- Dijon mustard: Adds depth and a gentle heat that balances the creaminess without overpowering anything.
- Lemon juice: Brightens the whole mixture and keeps it from feeling too rich. Just a teaspoon is all you need.
- Large whole pickles: Look for firm, thick pickles that can hold their shape when hollowed out. Kosher dill or deli-style work best.
- Lettuce leaves (optional): I sometimes skip these, but they do add an extra layer of crunch and help keep the chicken salad from sliding out.
- Sliced tomato (optional): A fresh, juicy tomato slice can add sweetness and color, though I usually leave it out to keep things simple.
Instructions
- Mix the chicken salad:
- In a medium bowl, combine the shredded chicken, mayonnaise, Greek yogurt, celery, red onion, dill, Dijon mustard, and lemon juice. Stir until everything is evenly coated, then season with salt and pepper to taste.
- Hollow out the pickles:
- Slice each pickle in half lengthwise and use a spoon to gently scoop out the seeds and some of the soft center, creating a little canoe. Be gentle so you dont crack the skin.
- Dry the pickles:
- Pat the insides with paper towels to absorb excess brine. This step keeps your chicken salad from getting watery and soggy.
- Fill the pickles:
- If using lettuce, line each pickle half first, then spoon in the chicken salad generously. Add a slice of tomato if you like, then top with the other pickle half to close the sandwich.
- Serve or store:
- Eat right away for the best texture, or wrap tightly in plastic wrap and refrigerate for up to a day. The flavors actually get better after a few hours in the fridge.
Pin This The first time I packed these for lunch at work, a coworker leaned over and asked if I was eating a sandwich made out of a pickle. When I said yes, she laughed, but then she tried one the next week and admitted it was genius. Now we both make them on Sundays and swap variations. Its funny how something so simple can turn into a shared ritual.
Make It Your Own
If you like heat, stir in some diced jalapeños or a few dashes of hot sauce into the chicken salad. I sometimes add a pinch of smoked paprika for a subtle smokiness that plays well with the dill. You can also swap the chicken for canned tuna or even egg salad if youre in the mood for something different.
Storing and Serving
These are best eaten fresh, but they hold up surprisingly well in the fridge for about a day if wrapped tightly. The pickles will soften slightly, but the flavor stays bold. If youre meal prepping, keep the chicken salad and hollowed pickles separate until youre ready to eat, then assemble them on the spot.
What to Pair With This
I usually serve these with a handful of raw veggies or some cheese cubes on the side. They also pair beautifully with sparkling water or a crisp white wine like Sauvignon Blanc if youre feeling fancy.
- Try adding a sprinkle of everything bagel seasoning on top for extra flavor.
- Swap the chicken for rotisserie turkey or even shredded pork if you have leftovers.
- If you want more crunch, toss in some chopped toasted almonds or sunflower seeds.
Pin This This recipe has saved me more times than I can count, from rushed weekday lunches to last-minute gatherings where I needed something impressive but easy. I hope it becomes one of those recipes you turn to again and again, the kind that feels like a little secret you get to share.
Recipe FAQ
- → Can I make the chicken salad ahead of time?
Yes, the chicken salad can be prepared several hours in advance and refrigerated to allow flavors to meld.
- → What type of pickles works best for this sandwich?
Large deli-style or kosher dill pickles with firm skin are ideal for hollowing out and holding the salad.
- → Can I add spice to the chicken salad?
Absolutely! Incorporate chopped jalapeños or a dash of hot sauce for a spicy kick.
- → Are there any suitable substitutions for mayonnaise?
Greek yogurt can replace mayonnaise fully or partially for a lighter, tangier flavor.
- → How do I prevent the pickles from becoming soggy?
Pat the hollowed pickles dry with paper towels before adding the salad to reduce excess moisture.