Pickle Chicken Salad Sandwich (Printable Version)

A tangy, low-carb sandwich with juicy chicken salad wrapped in hollowed-out crunchy 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 deli-style or kosher dill pickles
11 - 4 lettuce leaves (optional)
12 - 1/2 cup sliced tomato (optional)

# How To Make It:

01 - In a medium mixing bowl, combine chicken, mayonnaise, Greek yogurt, chopped celery, red onion, dill, Dijon mustard, and lemon juice. Mix thoroughly and season with salt and black pepper to taste.
02 - Slice each pickle lengthwise in half. Using a spoon, carefully remove seeds and some flesh to create a hollow boat shape without puncturing the skin.
03 - Pat the hollowed pickle halves dry with paper towels to remove excess moisture.
04 - Line each pickle half with a lettuce leaf if desired. Evenly spoon the chicken salad into the hollowed pickles. Top with sliced tomato if using, then place the other pickle half on top to complete the sandwich.
05 - Serve immediately or wrap sandwiches tightly and refrigerate for up to one day.

# Expert Advice:

01 -
  • The tangy pickle replaces bread perfectly, giving you all the satisfaction of a sandwich without any heaviness or guilt.
  • Its ready in twenty minutes flat, making it ideal for meal prep or a spontaneous lunch that still feels special.
  • The creamy chicken salad paired with the crisp, briny pickle creates a flavor contrast that keeps every bite interesting.
02 -
  • Dont skip drying the pickles after hollowing them out. I made that mistake once and the chicken salad turned into a watery mess within minutes.
  • Use a sturdy pickle. Flimsy or overly soft pickles will fall apart when you try to hollow them, so look for firm, thick ones at the deli counter.
03 -
  • Choose pickles that are at least 5 inches long so you have enough room to fill them generously without them falling apart.
  • If youre making these ahead, brush the inside of the pickles lightly with olive oil to create a barrier that keeps the chicken salad from making them soggy.
Go Back