Pickle Chicken Salad (Print View)

Tangy chicken salad served inside hollowed pickles for a refreshing, low-carb and gluten-free meal.

# Components:

→ 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 together chicken, mayonnaise, Greek yogurt, celery, red onion, dill, Dijon mustard, and lemon juice. Season with salt and pepper to taste.
02 - Slice each pickle in half lengthwise and carefully hollow out the seeds and some flesh to create a boat shape without breaking the skin.
03 - Pat hollowed pickle halves dry with paper towels to remove excess moisture.
04 - Line each pickle half with a lettuce leaf if using, then evenly spoon the chicken salad into each hollowed pickle half.
05 - Top with sliced tomato if desired, then place the other pickle half on top to complete the sandwich.
06 - Serve immediately or wrap sandwiches tightly and refrigerate for up to 24 hours.

# Expert Advice:

01 -
  • It tastes indulgent but keeps your carbs so low you'll forget you're being healthy.
  • The pickle does something magical—it stays crunchy, tangy, and actually contains the salad without getting soggy like bread would.
  • Prep takes twenty minutes flat, making it perfect for busy days when you still want something that feels special.
02 -
  • Don't skip drying the pickles—moisture is the enemy here and will make the whole thing mushy within an hour.
  • Balance your mayo-to-yogurt ratio based on how you like your salad; more yogurt makes it lighter and tangier, more mayo makes it richer and creamy.
03 -
  • Use the scooped-out pickle insides in a quick salad or grain bowl—nothing goes to waste, and the texture is still pleasant.
  • If your pickles are soft or bendy, they've been in the jar too long; grab the firmest ones from the back of the shelf for better structure.
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