Save My sister called me on a Tuesday afternoon asking if I could help her figure out low-carb eating, and honestly, I didn't have much of an answer until I was standing in my kitchen staring at a jar of enormous deli pickles. It hit me suddenly—why not use them as the bread? I pulled together some leftover roasted chicken, chopped up whatever was in my vegetable drawer, and created something that tasted so bright and clean that she asked for the recipe before she even finished eating. That single Wednesday lunch became my go-to when I wanted something satisfying without the heaviness of traditional bread.
I brought these to a picnic last summer, tucked nervously into a container because I wasn't sure how people would react to pickles as bread. By the time dessert rolled around, someone was asking if there were any left, and another guest was taking notes on her phone. That moment—watching skepticism turn into genuine delight—reminded me that the best food innovations come from just trying something weird and trusting your instincts.
Ingredients
- Cooked chicken breast, shredded or diced (2 cups): Use rotisserie chicken if you're short on time—it shreds beautifully and tastes richer than plain boiled chicken. Make sure it's cooled completely before mixing so the mayo doesn't get oily.
- Mayonnaise (1/4 cup): This is your binding agent, so don't skip it, but don't drown everything either. A good quality mayo makes a real difference in flavor.
- Greek yogurt (2 tablespoons): Adds creaminess without the heaviness of extra mayo. It also keeps the salad from being too dense and brings a subtle tang.
- Celery stalk, finely chopped (1): The water content keeps everything fresh, and the crisp texture prevents mushiness. Dice it small so it distributes evenly throughout.
- Red onion, finely chopped (1/4 cup): A little sharp and sweet at the same time. The red color also makes the finished salad look more inviting than white onion would.
- Fresh dill, chopped (1 tablespoon): If you can get fresh dill, use it—the flavor is completely different from dried. If only dried dill is available, use 1 teaspoon and crumble it between your fingers as you add it.
- Dijon mustard (1 teaspoon): Just enough to wake up the whole mixture without making it spicy. It also helps balance the richness of the mayo.
- Lemon juice (1 teaspoon): Squeeze it fresh if possible. It brightens everything and prevents the salad from tasting flat or one-dimensional.
- Salt and black pepper, to taste: Taste as you go. You might need less salt than you think because the pickles themselves are salty.
- Large whole pickles, preferably deli-style or kosher dill (4): Look for pickles that are truly large and sturdy—thin ones will fall apart when you hollow them out. Kosher dill varieties have the best flavor and structural integrity.
- Lettuce leaves (4, optional): A thin barrier between the salad and pickle helps contain moisture and adds another layer of crunch. Any crisp lettuce works, but butter lettuce is my preference.
- Sliced tomato (1/2 cup, optional): Adds freshness and a pop of color. Slice it thick enough that it doesn't get soggy.
Instructions
- Mix the chicken salad:
- In a medium bowl, combine the chicken, mayonnaise, Greek yogurt, celery, red onion, dill, Dijon mustard, and lemon juice. Fold everything together gently so the chicken stays in nice pieces instead of getting mashed. Taste it, then season with salt and pepper until it tastes like something you'd actually want to eat—bold but balanced.
- Prepare your pickle boats:
- Slice each pickle in half lengthwise so you have eight long halves. Using a small spoon, carefully scoop out the seeds and some of the inner flesh, being gentle enough not to puncture the skin. You want walls thick enough to hold the salad without collapsing.
- Dry the pickles completely:
- Pat each hollow pickle half with paper towels until they feel dry to the touch. This step matters more than you'd think—excess moisture will dilute your chicken salad and make everything soggy within minutes.
- Assemble the sandwiches:
- If using lettuce, line each pickle half with a leaf first. Spoon the chicken salad evenly into each hollowed pickle, pressing it gently to make it compact. If adding tomato, layer it on top of the salad, then cap each sandwich with a second pickle half.
- Serve and enjoy:
- Eat them right away while the pickles are at their crispest. If you need to make them ahead, wrap them tightly in plastic wrap and refrigerate—they'll keep for up to a day, though the pickle will soften slightly.
Save My nephew ate three of these at a family dinner and declared that he'd never eat a regular sandwich again. Watching a ten-year-old get genuinely excited about eating vegetables hidden inside pickles felt like winning some kind of parenting lottery, even though I'm just the aunt.
The Beauty of No-Cook Meals
There's something almost meditative about making something delicious without turning on the stove. On days when the kitchen feels too hot or you just don't have the energy for actual cooking, this sandwich comes together in the time it takes to brew a cup of tea. The entire process is just chopping, mixing, and assembling—no heat, no stress, no cleanup beyond a few bowls and a knife. I've made these during the summer when cooking felt unbearable, and they've become my secret weapon for keeping lunches interesting without breaking a sweat.
Flavor Combinations Worth Exploring
The chicken salad is genuinely flexible, and small changes create entirely different experiences. I've added crispy bacon and it transformed into something hearty, swapped the dill for tarragon and suddenly it felt elegant enough for lunch guests, and once mixed in some finely chopped apple when I was cleaning out the fridge—it was unexpectedly delicious. The pickle provides so much flavor foundation that you can experiment pretty boldly without fear of ruining anything. Each variation still feels bright and crunchy and nothing like traditional sandwich boredom.
Storage and Serving Ideas
These sandwiches actually improve slightly if you make them an hour or two ahead because the flavors have time to mingle, though the pickle does soften a bit. Wrapped well in the refrigerator, they last up to a day, making them perfect for meal prep if you're the type who likes lunch ready to grab. I've packed these for plane rides, picnics, and workdays, and they travel beautifully because they're compact and won't leak all over everything else in your bag.
- Pair them with sparkling water and a squeeze of lemon for an instantly refreshing meal.
- If you want something warm alongside them, a simple soup feels elegant and balances the cool, tangy sandwich perfectly.
- These work beautifully as part of a summer spread with fresh fruit and good cheese on the side.
Save This sandwich became proof that the most interesting food ideas often come from constraints—wanting something low-carb, having a jar of pickles, deciding to try something unusual. It's become a regular in my rotation not because it's trendy or complicated, but because it genuinely tastes good and makes people smile.
Recipe FAQs
- → What type of pickles work best for this dish?
Large deli-style or kosher dill pickles with firm texture are ideal to create sturdy hollowed 'boats'.
- → Can I prepare the chicken salad in advance?
Yes, the chicken salad can be made up to a day ahead and refrigerated to allow flavors to meld.
- → Are there any suggested variations for extra flavor?
Adding chopped jalapeños or a dash of hot sauce provides a spicy kick, while fresh herbs like parsley or tarragon enhance aroma.
- → Is this suitable for gluten-free diets?
Yes, using pickles instead of bread makes this a naturally gluten-free option.
- → How should the hollowed pickles be prepared?
Slice lengthwise, then carefully scoop out seeds and some flesh to create space for filling without breaking the skin.