Pickle Chicken Salad Sandwich (Print Version)

A crunchy, tangy low-carb dish with chicken salad nestled in hollowed-out dill pickles.

# 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 the chicken, mayonnaise, Greek yogurt, celery, red onion, dill, Dijon mustard, and lemon juice thoroughly. Season to taste with salt and black pepper.
02 - Slice each pickle lengthwise in half. Carefully hollow out the seeds and some flesh from the center of each half with a spoon, forming a boat shape without piercing the skin.
03 - Pat the hollowed pickle halves dry with paper towels to remove excess moisture.
04 - Optionally line each pickle half with a lettuce leaf. Spoon the chicken salad evenly into the pickle boats.
05 - Top with sliced tomato if desired, then close each sandwich by placing the other pickle half on top.
06 - Serve immediately, or wrap tightly and refrigerate for up to one day.

# Expert Advice:

01 -
  • It tastes like a proper sandwich but skips the bread guilt, leaving you satisfied without the afternoon carb crash.
  • The brine-soaked pickle shell does double duty: it's your vessel and your flavor, cutting through the creamy chicken salad perfectly.
  • Takes about 20 minutes from thought to plate, making it ideal for lunches when you're tired of the same old routine.
02 -
  • The moisture in the hollowed pickle is your enemy—neglect to pat them dry and you'll end up with a soggy, weeping sandwich that falls apart the moment you pick it up.
  • Tiny diced pieces matter more than you'd think; when everything is roughly chopped the same size, each bite feels balanced instead of lumpy.
03 -
  • Buy the largest pickles you can find at the grocery store—the hefty kosher dills are worth seeking out because they hollow out cleanly and hold filling like a dream.
  • Make your chicken salad the morning of or the night before, letting the flavors meld together while you do other things; it actually tastes better after sitting a few hours.
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