Pickle Sandwich Chicken Salad (Printable)

Tangy, crunchy chicken salad served inside hollowed-out large dill pickles for a fresh low-carb meal.

# What You’ll 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)

# Directions:

01 - In a medium bowl, mix the cooked chicken, mayonnaise, Greek yogurt, celery, red onion, dill, Dijon mustard, and lemon juice until well combined. Season with salt and black pepper to taste.
02 - Slice each pickle in half lengthwise. Carefully hollow out the seeds and some of the flesh from each half using a spoon, creating a boat shape without piercing 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. Distribute the chicken salad evenly into the hollowed pickles.
05 - Top with sliced tomato if using, then place the other pickle half on top to form a sandwich.
06 - Serve immediately or wrap tightly and refrigerate for up to 24 hours.

# Expert Tips:

01 -
  • The pickle brine soaks into every layer, making each bite tangy and genuinely exciting instead of just another sandwich.
  • You get real crunch from the pickle itself, so there's zero need for chips on the side.
  • It's ready in minutes with zero cooking, which means it's perfect for when you're tired but hungry.
02 -
  • The pickle you choose matters enormously—thin, vinegary pickles will turn soggy and sour, while firm, well-brined kosher pickles hold their structure and taste incredible.
  • Scooping out the pickle interior is a skill that takes one or two tries to learn, so be patient with yourself the first time and don't fear using a spoon a little more aggressively than feels natural.
03 -
  • Make your chicken salad slightly less salty than you think it should be—the pickles themselves are brined and salty, so the flavors will balance once everything comes together.
  • If you're cooking your own chicken instead of using rotisserie, poaching it in a simple broth with dill makes the finished salad taste more intentional and cohesive.
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