Pickle Chicken Salad Sandwich (Printable Version)

A tangy, crunchy low-carb dish featuring juicy chicken salad inside hollowed pickles for a fresh flavor.

# Ingredient List:

→ 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 pickles (large deli-style or kosher dill)
11 - 4 lettuce leaves (optional)
12 - 1/2 cup sliced tomato (optional)

# Directions:

01 - In a medium mixing bowl, combine chicken, mayonnaise, Greek yogurt, 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 into halves. Using a spoon, carefully hollow out seeds and some flesh to create a boat shape, ensuring not to puncture the skin.
03 - Pat hollowed pickle halves dry with paper towels to reduce moisture.
04 - Line each pickle half with a lettuce leaf if desired. Evenly spoon chicken salad into the hollowed halves.
05 - Top with sliced tomato if using, then place the opposite pickle half on top to form a sandwich.
06 - Serve immediately or wrap tightly and refrigerate for up to one day.

# Expert Advice:

01 -
  • Zero bread means you get that crispy, juicy bite without the carb crash afterward.
  • It comes together in twenty minutes if your chicken is already cooked, making it perfect for when you're hungry now, not later.
  • The pickle brine doubles as a flavor backbone, so you're really just building on something already delicious.
02 -
  • Don't hollow the pickles too aggressively or they'll crack when you fill them—erring toward a thicker wall keeps them structurally sound.
  • If your chicken salad feels too wet, the whole thing falls apart; start with the smaller mayo amount and add more only if needed.
  • These taste exponentially better when the chicken salad has been refrigerated for at least an hour—the flavors settle into something really cohesive.
03 -
  • Buy the biggest, straightest pickles you can find at the deli counter—they hollow easier and hold filling without splitting.
  • If your pickle salad is sitting in the fridge overnight, let it come to room temperature for ten minutes before eating so the flavors open back up.
Go Back