Save I stumbled onto this pickle sandwich completely by accident one summer when my fridge was nearly empty except for a rotisserie chicken, a jar of massive deli pickles, and some Greek yogurt. Instead of ordering takeout, I started riffing on what I had, and somehow hollowing out those pickles felt like the most obvious solution instead of bread. The first bite surprised me—tangy, crunchy, refreshing—and I realized I'd accidentally created something that felt both indulgent and surprisingly light.
I made these for my brother once when he was visiting and mentioned his doctor had him cutting carbs. He was skeptical until he took that first bite—the way his face changed was worth it. Now whenever he calls, he asks if I'm making those pickles, and it's become our thing, this weird little sandwich that somehow became a memory we share.
Ingredients
- Cooked chicken breast, shredded or diced (2 cups): Use rotisserie chicken if you're short on time—the slight smokiness actually elevates the whole thing, and it's already seasoned.
- Mayonnaise (1/4 cup): This is your base, but don't skimp—it carries the flavor and keeps everything creamy.
- Greek yogurt (2 tablespoons): Adds tang and lightness without the heaviness of all mayo, plus it keeps the whole situation a bit brighter.
- Celery stalk, finely chopped (1 stalk): The crunch is essential—it's what makes this feel like a real sandwich despite the pickle shell.
- Red onion, finely chopped (1/4 cup): Sharp and sweet at once, it cuts through the richness and adds color that matters.
- Fresh dill, chopped (1 tablespoon, or 1 teaspoon dried): If you're using dried, know that it won't punch as hard—fresh dill is worth seeking out here because it whispers something the pickle salad wants to hear.
- Dijon mustard (1 teaspoon): A small amount goes a long way, giving the whole thing backbone without shouting.
- Lemon juice (1 teaspoon): Brightens everything and keeps it from tasting too heavy, even with the mayo.
- Salt and black pepper, to taste: Taste as you go—the pickles already bring salt, so go easy until you've mixed everything.
- Large whole pickles (4, preferably kosher dill): Size matters here—small pickles won't hold enough filling and will break when you hollow them. Look for the fat, squat ones at the deli counter.
- Lettuce leaves (4, optional): Acts as a buffer between the pickle brine and the chicken salad, keeping things from getting soggy.
- Sliced tomato (1/2 cup, optional): Adds freshness and a gentle sweetness that plays nicely with the tang.
Instructions
- Mix your chicken salad:
- Combine the chicken, mayo, Greek yogurt, celery, red onion, dill, mustard, and lemon juice in a bowl and fold it together gently—you want the chicken to stay tender, not shredded into oblivion. Taste it and adjust the salt and pepper, keeping in mind the pickles will add their own salt to the party.
- Hollow out the pickles:
- Slice each pickle lengthwise into two boats, then use a spoon to scoop out the seeds and some of the inner flesh, being careful not to puncture the skin. You want a sturdy shell that can hold the filling without collapsing.
- Dry them out:
- Pat each hollowed pickle half with paper towels to pull away excess moisture—this is the step that separates a crisp sandwich from a soggy mess. It takes two minutes and changes everything.
- Build your sandwich:
- If you're using lettuce, line each pickle half with a leaf first, then spoon the chicken salad evenly into each one. Top with tomato slices if you like, then cap it with the matching pickle half to form a sandwich.
- Serve or store:
- Eat these right away while the pickle shell is still crisp and cold, or wrap them tightly and refrigerate for up to a day—they'll soften slightly but still taste delicious.
Save There's a quiet moment when you bite through that cold, brined pickle shell and hit the creamy chicken salad inside that feels a little like discovery every time. It's the kind of small, private pleasure that doesn't need to impress anyone else to be worth making.
Why the Pickle Deserves the Spotlight
Most sandwiches use bread as a blank canvas, but the pickle shell here is an active player in the flavor game. The brine has already done the seasoning work for you, and that slight funk and vinegary edge transforms the whole eating experience into something more interesting than typical chicken salad ever could be. You're not choosing this because you're avoiding carbs—you're choosing it because it's genuinely better this way.
Make It Your Own
This recipe is more framework than strict instruction, and it loves flexibility. I've added everything from chopped tarragon to crispy bacon bits, sharp cheddar, and even a brush of whole grain mustard on the pickle before filling. The lettuce and tomato are optional in theory but recommended in practice because they add layers of texture and keep things from tasting one-note. If you're feeling adventurous, a tiny dice of jalapeño or a dash of hot sauce will wake the whole thing up without overwhelming it.
Pairing and Serving
Serve these cold and fresh, ideally alongside something bright like sparkling water, a crisp white wine like Sauvignon Blanc, or even a light cucumber-mint cooler if you're feeling fancy. They pair surprisingly well with a simple green salad or crunchy roasted vegetables because they're already satisfying enough to stand alone. Make them for lunch, make them for meal prep, or make them when you're tired of typical sandwich bread and need to shake things up.
- If you're prepping ahead, store the chicken salad and hollowed pickles separately, then assemble just before eating.
- Double the salad recipe if you want leftovers—it keeps well in the fridge for three days and works on greens or crackers too.
- Don't skip the paper towel drying step, no matter how eager you are to eat.
Save This is the kind of meal that sneaks up on you—simple enough to throw together on a random Tuesday, but interesting enough to become something you crave and remember. It's proof that sometimes the best ideas come from having very little and choosing to be creative about it.