Pickle Chicken Salad Sandwich (Print Version)

A tangy chicken salad nestled inside crisp, hollowed pickles for a crunchy, low-carb delight.

# What You’ll Need:

→ 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)

# How to Make It:

01 - In a medium bowl, mix together chicken, mayonnaise, Greek yogurt, celery, red onion, dill, Dijon mustard, and lemon juice. Season with salt and black pepper to taste.
02 - Cut each pickle in half lengthwise. Carefully hollow out the seeds and some flesh from each half with a spoon, creating a boat shape without piercing the skin.
03 - Pat the hollowed pickle halves dry with paper towels to reduce moisture.
04 - Place a lettuce leaf inside each hollowed pickle half if desired. Evenly distribute the chicken salad into the pickle halves.
05 - Top with sliced tomato if using, then place the other pickle half on top to close the sandwich.
06 - Serve immediately, or wrap tightly and refrigerate up to 24 hours.

# Additional Tips::

01 -
  • It tastes indulgent and satisfying while keeping carbs way down, so you don't feel deprived.
  • The salty-sour pickle plays beautifully against the rich, tangy chicken—flavors that just work together.
  • Zero cooking involved, which means you can throw this together faster than you'd expect.
02 -
  • Don't use tiny pickles thinking they'll be easier—they'll just snap and frustrate you, so go big or go home.
  • The chicken salad needs to be made at least an hour before (or even the night before) so the flavors actually meld instead of tasting like you just threw things together.
03 -
  • Buy your pickles at the deli counter rather than the shelf—they're fresher, way bigger, and actually worth hollowing out instead of falling apart in your hands.
  • Freeze any leftover chicken salad in small portions so you always have something ready for this sandwich or a quick salad topping.
Go Back