Save to Pinterest I stumbled onto this sandwich entirely by accident one summer when I was trying to figure out what to do with a jar of enormous deli pickles and some leftover chicken salad. Instead of the usual bread routine, I grabbed a spoon and started hollowing out a pickle like I was on some kind of ridiculous culinary mission. The pickle held up perfectly, and something magical happened—the brine-soaked crunch made the creamy chicken salad taste even brighter. Now it's become my go-to when I want something refreshing but substantial, without the bread guilt.
I made these for a potluck last spring, nervous nobody would get it, but people actually went back for seconds. Someone asked if it was a "pickle boat" and that's what stuck in my head—because that's exactly what it is, a delicate little vessel holding something you genuinely want to eat. That moment made me realize how willing people are to try something different when it actually tastes good.
Ingredients
- Cooked chicken breast, shredded or diced: Use rotisserie chicken if you're short on time, and shred it coarser rather than mincing so you get actual texture bites.
- Mayonnaise: Don't skip the quality here—it's the base that holds everything creamy, and cheap mayo tastes thin by comparison.
- Greek yogurt: This cuts the richness and adds tanginess that echoes the pickle brine, creating this surprising harmony.
- Celery stalk, finely chopped: Keep it small so you're adding crunch without hard chunks that fight against the pickle softness.
- Red onion, finely chopped: Gives you bite and color, but respect the ratio or it'll overpower the more delicate flavors.
- Fresh dill, chopped: This is the herb that gets it, the one that ties dill pickles to chicken salad like they were always meant to be friends.
- Dijon mustard: A teaspoon sounds small, but it's enough to add sharpness without making anyone cough.
- Lemon juice: Brightness that keeps the mayo from feeling heavy, and it makes the whole thing taste fresher.
- Salt and black pepper: Taste as you go because the pickle brine already brings saltiness to the party.
- Large whole pickles: Look for the deli-counter kind, the ones that are actually substantial—thin sandwich pickles will collapse on you.
- Lettuce leaves: Optional, but they add a buffer layer and extra crunch if you want it.
- Sliced tomato: Also optional, but it brings color and a little juice that balances the brine.
Instructions
- Make the chicken salad base:
- Combine your chicken, mayo, Greek yogurt, celery, red onion, dill, mustard, and lemon juice in a bowl and mix until everything is coated and holding together. Taste it and season with salt and pepper, keeping in mind the pickles will add their own saltiness to every bite.
- Hollow out your pickle boats:
- Slice each pickle lengthwise and use a spoon to gently scoop out the seeds and center flesh, working carefully so you don't puncture the skin—you want it to hold the salad, not leak it everywhere. Leave about a quarter-inch of pickle wall so it stays structural.
- Dry everything down:
- Pat the hollowed pickles with paper towels to remove excess moisture, which matters because soggy pickle plus wet salad equals something that falls apart when you pick it up.
- Build your sandwich:
- Lay down a lettuce leaf in each pickle half if you're using it, then spoon the chicken salad generously into the hollowed space. If you're adding tomato, slice it thin and lay it on top of the salad.
- Close it up:
- Press the other pickle half gently on top to form a sandwich, and serve right away while everything is still crisp and cold. The whole thing should hold together like a little edible boat.
Save to Pinterest The best part happened when my sister took a bite and said, "Wait, this is genius, why isn't this a real thing?" And I realized it kind of is real now, at least in our kitchen. It turned into one of those inside moments where a weird improvisation becomes something you make over and over because it just works.
Why This Works as a Low-Carb Solution
When you cut out bread, you lose structure, but the pickle provides that in spades—thick walls, natural shape, and honestly a more interesting texture story than any sandwich bread brings. The crunch stays with you all the way through, and the brine cuts through richness in a way regular bread never could. You're not sacrificing satisfaction, just swapping one vehicle for something that actually tastes better with the chicken salad inside it.
Flavor Combinations That Keep Evolving
The base recipe is solid, but this is where you get to experiment without ruining anything. I've added tarragon once and it felt almost French, thrown in some crispy bacon another time and it became something else entirely. The pickle's flavor is strong enough that it holds whatever you throw at it, which means you're never locked into one version.
Storage and Make-Ahead Strategy
Make the chicken salad the day before and let it sit in the fridge so the flavors actually talk to each other instead of being strangers. Hollow out your pickles a few hours ahead if you want, but don't fill them until you're ready to eat, because eventually the salad will start making the pickle softer and you'll lose that signature crunch. These keep wrapped tightly in the fridge for about a day, though honestly they taste best eaten the same day you assemble them.
- Prep the chicken salad first and let it chill while you handle the pickles—cold salad goes into cold pickles better.
- If you're taking these somewhere, pack the salad separately and assemble right before eating to keep everything crisp.
- Leftover chicken salad (without the pickle) makes great lettuce wraps if you have extra that didn't fit.
Save to Pinterest This sandwich is proof that sometimes the best ideas come from having leftovers and being willing to break the rules about what bread should look like. Once you taste it, you'll understand why I keep coming back to it.
Common Recipe Questions
- → How do you hollow out the pickles without breaking them?
Carefully slice the pickles lengthwise and use a spoon to scoop out the seeds and some flesh, creating a boat shape while keeping the skin intact.
- → Can I add extra crunch to the sandwich?
Yes, adding lettuce leaves inside the pickle halves enhances crunch and freshness.
- → What herbs complement the chicken salad well?
Fresh dill is traditional, but parsley or tarragon can also add delightful herbal notes.
- → Is this suitable for a low-carb diet?
Absolutely, using pickles instead of bread keeps carbs low while providing texture and flavor.
- → How can I adjust the flavor for more tang or spice?
Include a dash of hot sauce or chopped jalapeños in the chicken salad for a spicy kick.