Save I discovered this sandwich completely by accident while meal-prepping for a low-carb week, staring at a jar of enormous deli pickles and wondering what to do with them. My hands were full of shredded chicken and mayo, my mind already spinning through the usual lettuce-wrap route, when it hit me: why not use the pickle itself as the vessel? The first bite was electric—that briny snap against creamy, herby chicken salad felt like something I'd been missing without knowing it.
I made these for a friend who'd just started keto, and watching her face light up when she realized she could eat something this satisfying without guilt was worth every minute of hollowing pickles. She came back the next week asking if I could make them again, and now they're her go-to lunch when she's tired of salads and wraps.
Ingredients
- Cooked chicken breast, shredded or diced: Use rotisserie chicken if you're short on time—it's juicy and flavorful enough that nobody will know it wasn't home-cooked.
- Mayonnaise: This is your binding agent; don't skimp on quality because it's the backbone of creamy salad.
- Greek yogurt: It adds tang and lightness without the heavy feel of all mayo, which I learned after one too-rich batch.
- Celery stalk, finely chopped: The crunch matters here; it gives you texture even before you bite into the pickle.
- Red onion, finely chopped: Raw red onion has this bright, slightly sharp flavor that wakes up the whole dish.
- Fresh dill, chopped: Dill and pickles are best friends; this is non-negotiable for flavor.
- Dijon mustard: A teaspoon is all you need to add complexity and cut through the richness.
- Lemon juice: Fresh lemon keeps everything tasting bright and prevents that dull, heavy feeling.
- Salt and black pepper: Taste as you go—the pickles themselves are salty, so you might need less than you think.
- Large whole pickles: Deli-style or kosher dill pickles work best; smaller pickles will fall apart when you hollow them.
- Lettuce leaves: Optional but adds another layer of crunch if you want it.
- Sliced tomato: A fresh, juicy tomato slice makes this feel more like a real sandwich and adds brightness.
Instructions
- Mix your chicken salad:
- In a medium bowl, combine the chicken, mayo, Greek yogurt, celery, red onion, dill, mustard, and lemon juice, stirring until everything is evenly coated. Taste it and adjust salt and pepper—remember the pickle brine is salty, so hold back a bit.
- Hollow out the pickles:
- Slice each pickle lengthwise and use a spoon to gently scoop out the seeds and soft center, creating a little boat. Go slowly here; the skin is tougher than you'd think but still breakable if you're aggressive.
- Dry the pickle boats:
- Pat them down with paper towels—this step prevents everything from becoming a soggy mess and keeps the texture snappy.
- Build your sandwich:
- Line each hollow pickle with a lettuce leaf if you want extra structure, then spoon the chicken salad generously into each half. The salad should be piled in there, not shy about it.
- Top and serve:
- Add a slice of tomato if you're using it, then press the other pickle half on top to form a sandwich. Serve right away while everything is cold and crisp, or wrap and refrigerate if you're eating later.
Save There's something almost meditative about hollowing pickles with a small spoon, listening to the little scraping sounds, knowing you're about to create something that tastes like summer in the middle of winter. It's one of those recipes that reminds you cooking isn't always about following tradition—sometimes it's about looking at what you have and asking what if.
Flavor Variations to Try
Once you nail the basic version, you can play around endlessly. Add jalapeños or a dash of hot sauce for heat, swap in fresh tarragon for dill if you want something more French, or try a mix of herbs like parsley and chives for brightness. I've even made this with roasted turkey when I had leftovers, and it was equally delicious—the pickle carries almost any type of poultry beautifully.
Why This Works as a Meal
On the surface this looks like a light bite, but the protein from the chicken and the fat from the mayo-yogurt base keep you satisfied for hours. The pickle provides probiotics if it's a naturally fermented one, plus that signature crunch that your brain reads as satisfying and complete. It's proof that you don't need bread to have a real, filling meal.
Storage and Make-Ahead Ideas
You can make the chicken salad up to two days ahead and keep it in an airtight container, which is a game-changer for meal prep. Hollow the pickles while they're still cold from the fridge, assemble them right before you want to eat, and you've got a fresh, quality lunch in minutes with almost no morning effort.
- Store the chicken salad and hollowed pickles separately until you're ready to serve to keep everything crisp.
- If you're meal-prepping for multiple days, assemble right before eating rather than hours ahead.
- Wrapped tightly in parchment, these stay fresh in the fridge for up to a day, though they taste best within a few hours.
Save This sandwich proves that the best recipes are often the ones born from curiosity rather than tradition. Make it once and it becomes an instant favorite.
Cooking Questions
- → What type of pickles work best for this dish?
Large deli-style or kosher dill pickles work best as they can be hollowed out easily and provide a crisp, tangy bite.
- → Can I prepare the chicken salad in advance?
Yes, the chicken salad can be mixed and stored in the refrigerator for up to a day before assembling.
- → Is this dish suitable for low-carb diets?
Absolutely, the use of pickles instead of bread creates a crunchy, refreshing low-carb option.
- → How can I add more flavor to the chicken salad?
Incorporate fresh herbs like dill or parsley, a touch of Dijon mustard, or a dash of hot sauce for a spicy kick.
- → What can I serve with this dish?
This pairs well with sparkling water or a crisp white wine such as Sauvignon Blanc for a light, refreshing meal.