Save My friend Sarah texted me a photo of her lunch one Tuesday—a pickle stuffed with chicken salad instead of bread—and I laughed out loud. Then I actually tried it, and something clicked. The crunch of the pickle, the cool tang cutting through creamy chicken, no heavy bread weighing me down. It felt like discovering something I'd been missing without knowing it, a small rebellion against everything I thought a sandwich had to be.
I made these for my book club one afternoon and watched everyone pick them up skeptically, then visibly relax as they bit in. One woman asked for the recipe before she'd even finished chewing. That's when I knew this wasn't just a low-carb trick or a novelty—it was genuinely good, the kind of thing people actually want to eat again.
Ingredients
- Cooked chicken breast, 2 cups shredded or diced: Use a rotisserie bird from the store if you're short on time, or poach and cool your own—both work perfectly here.
- Mayonnaise, 1/4 cup: This is your binding base; don't skimp on quality because you'll taste every drop.
- Greek yogurt, 2 tablespoons: Adds tang and cuts through the richness without making the salad feel heavy.
- Celery stalk, 1 finely chopped: The small crunch matters here, so don't skip it or use powdered celery salt.
- Red onion, 1/4 cup finely chopped: Goes sharp and slightly softer as it sits, adding complexity to every bite.
- Fresh dill, 1 tablespoon chopped: If you only have dried, use half—fresh really transforms this from ordinary to something people notice.
- Dijon mustard, 1 teaspoon: Just enough to whisper sophistication without overpowering the chicken.
- Lemon juice, 1 teaspoon: Brightens everything and keeps the salad tasting fresh even after a day in the fridge.
- Salt and black pepper, to taste: Taste as you go because seasoning levels depend entirely on your chicken and mayo choices.
- Large whole pickles, 4: Hunt for the biggest, straightest deli-style or kosher dill pickles you can find—they're easier to hollow and hold more filling.
- Lettuce leaves, 4 optional: Adds a second layer of crunch if you want to get fancy.
- Sliced tomato, 1/2 cup optional: A small burst of freshness that bridges the cool pickle and creamy salad.
Instructions
- Build the chicken salad base:
- Combine your shredded chicken, mayonnaise, and Greek yogurt in a medium bowl and mix until the chicken is evenly coated. The mixture should feel creamy but not sloppy—you want it to hold its shape when you spoon it later.
- Add the soul of the salad:
- Fold in the celery, red onion, dill, mustard, and lemon juice. Taste as you go, adding salt and pepper in pinches until it tastes right to you—this is where the magic happens.
- Prepare your pickle vessels:
- Slice each pickle in half lengthwise and lay them cut-side up. Using a small spoon, gently scoop out the seeds and soft center flesh, leaving the walls intact. Work slowly to avoid puncturing the skin—you want them to hold up under the weight of the filling.
- Dry the pickles:
- Pat each hollowed pickle half dry with paper towels. This step sounds small but it stops your sandwich from turning soggy and keeps that essential crunch.
- Layer if you're going all in:
- If you're using lettuce and tomato, place a lettuce leaf inside each pickle half first, then add tomato slices, and finally spoon in the chicken salad.
- Fill and close:
- Spoon the chicken salad generously into each pickle half—don't be shy, this is the whole point. If you're making sandwiches, press two halves together gently.
- Serve or store:
- Eat immediately if you want maximum crunch, or wrap tightly and refrigerate up to a day. The flavors actually meld beautifully overnight.
Save My mom, who usually dismisses anything labeled "trendy," asked for seconds and then asked if I could make them for her book club. That moment made me realize this isn't a gimmick—it's genuinely delicious and somehow makes you feel lighter after eating.
Why This Works as a Meal
The beauty of this sandwich lives in balance. You get protein from the chicken, fat from the mayo that keeps you satisfied, and the pickle's acidity cuts through everything so nothing feels heavy. It's the kind of lunch that doesn't leave you hungry an hour later, and you don't crash from a carb load.
Making It Your Own
The chicken salad is genuinely forgiving. If you want heat, mince a jalapeño or two into the mix. If you want earthiness, add tarragon instead of dill. Some people use all Greek yogurt for something lighter, others go full mayo for richness—there's no wrong move here as long as the flavors make sense to you. The pickle is really just a vehicle for whatever chicken salad speaks to you.
Serving and Timing
Serve these straight away if you want that pristine crunch, or wrap them and go—they travel beautifully and actually taste better the next day when everything has gotten acquainted. They're perfect for meal prep if you keep the salad and pickles separate until you're ready to eat. Pair with something crisp like sparkling water or a cold Sauvignon Blanc if you're eating this for lunch with people you like.
- Make these the morning before if you have a work lunch planned—they hold up better than traditional sandwiches.
- If you're serving a crowd, assemble them just before eating to keep that crunch intact.
- These work for meal prep because the chicken salad keeps for three days in the fridge and pickles basically last forever.
Save This sandwich taught me that the best food innovations come from constraints—someone just decided bread wasn't necessary and found something better. You'll probably end up making these again.
Recipe Help & FAQs
- → What type of pickles work best for this sandwich?
Large deli-style or kosher dill pickles are ideal as they can be hollowed out easily without breaking, providing a sturdy vessel for the filling.
- → Can I make the chicken salad ahead of time?
Yes, preparing the chicken salad in advance allows flavors to meld. Just keep it refrigerated and assemble the pickles shortly before serving to maintain crispness.
- → Are there alternatives to mayonnaise in the salad?
Greek yogurt can replace mayonnaise for a lighter, tangier texture or you can mix both for balanced creaminess.
- → How can I add extra crunch to the sandwich?
Include crisp lettuce leaves inside the hollowed pickles or add thin slices of fresh tomato to enhance texture and freshness.
- → Is this dish suitable for a low-carb diet?
Yes, using pickles instead of bread significantly reduces carbohydrates, making this an excellent choice for low-carb eating plans.