Save to Pinterest I stumbled onto pickle sandwiches by accident one summer when I was meal prepping and had leftover chicken salad staring at me from the fridge while trying to avoid my usual bread habit. The idea hit me while I was reaching for a pickle to snack on—what if the pickle itself became the vessel? That first attempt was messy and slightly ridiculous, but the moment I bit into that tangy, crispy exterior giving way to creamy chicken salad, something clicked. It's become the kind of thing I make when I want to feel clever in the kitchen without actually trying hard.
My sister came to visit during a heatwave, and I made these for us to eat on the back porch while we caught up. She was skeptical at first—I could see it in her face—but after the first bite she got quiet in that way people do when food surprises them. We sat there in the humidity, crunching through these things and laughing about how I'd somehow made pickles seem gourmet. She now makes them for her book club meetings, which feels like a small victory.
Ingredients
- Cooked chicken breast (2 cups, shredded or diced): Use a rotisserie chicken if you're short on time, or poach it gently so it stays tender and doesn't dry out—the salad only works if the chicken is actually juicy.
- Mayonnaise (1/4 cup): This is your binding agent and flavor base, so don't skip it or go too light, but you can use a good quality mayo that tastes like actual eggs and oil.
- Greek yogurt (2 tablespoons): Adds tang and creaminess while keeping things lighter than mayo alone; use the full-fat version if you can find it.
- Celery stalk (1, finely chopped): Provides that essential crunch and subtle sweetness that makes chicken salad actually interesting.
- Red onion (1/4 cup, finely chopped): Raw red onion gives you sharpness and color; don't substitute with white onion or you'll lose some brightness.
- Fresh dill (1 tablespoon, chopped): This is the herb that ties everything to the pickle flavor; dried dill works but use only half the amount since it concentrates as it dries.
- Dijon mustard (1 teaspoon): A small amount goes a long way to add sophistication and a subtle tang that plays beautifully with the pickles.
- Lemon juice (1 teaspoon): Keeps everything bright and prevents the chicken from tasting flat or heavy.
- Salt and black pepper: Taste as you go because pickles bring saltiness too, and you don't want to oversalt.
- Large whole pickles (4): Hunt for proper deli-style or kosher dill pickles that are actually crispy and flavorful, not the soft supermarket kind that fall apart when you hollow them.
- Lettuce leaves (4, optional): A crisp leaf like romaine or butter lettuce adds another layer of crunch if you want it.
- Sliced tomato (1/2 cup, optional): Adds freshness and color, but only if your tomatoes actually taste like tomatoes.
Instructions
- Mix your salad:
- Combine the chicken, mayo, yogurt, celery, red onion, dill, mustard, and lemon juice in a bowl and stir it all together until everything is coated and cohesive. Taste it, adjust the seasoning with salt and pepper, then let it sit for a few minutes so the flavors can get to know each other.
- Hollow your pickles:
- Slice each pickle lengthwise, then use the edge of a spoon to carefully scrape out the seeds and some of the inner flesh, being gentle so you don't puncture the skin and ruin your boat. It takes a light hand and patience, but you'll develop a feel for it after the first one.
- Dry them out:
- Pat the hollowed pickle halves with paper towels to remove excess moisture, which matters because a soggy pickle is nobody's friend and will make your salad weep. This step feels small but it changes everything.
- Assemble with intention:
- If you're using lettuce, tuck a leaf into each pickle half first, then spoon the chicken salad in evenly so each bite has the same ratio of chicken to pickle. Top with tomato slices if you're using them, then carefully place the matching pickle half on top to form a sandwich.
- Eat or store:
- Serve immediately while everything is cold and crispy, or wrap them tightly and refrigerate for up to a day if you're meal prepping. They're best the same day, but they don't fall apart if you need them the next morning.
Save to Pinterest There's a weird magic in how such a simple idea—just chicken salad and a pickle—becomes something people remember and ask you to make again. It's the kind of dish that breaks through the noise because it feels a little unexpected, a little playful, but still genuinely delicious.
Why This Works as a Meal
This is the kind of lunch that satisfies without making you feel heavy, which is probably why I keep coming back to it. The protein from the chicken and yogurt keeps you full, the pickle's vinegar aids digestion, and the crunch tricks your brain into thinking you're eating something indulgent. Pair it with something cold to drink and you've got a meal that tastes like summer even when it's not.
Ways to Make It Your Own
The beauty of this recipe is that it's a framework, not a rulebook. I've added everything from fresh tarragon to a tiny bit of hot sauce, and it works because the pickle and chicken are forgiving. Some people dice their chicken finer, some chop it rough; some load it heavy, some go light. You learn what you like by making it a few times and remembering what made you happy.
Serving and Timing Tips
These are best served cold and eaten right away when the pickles are at their crispiest and the salad hasn't started to get watery from sitting. If you're making them ahead for work, keep the salad and pickles separate and assemble them in the morning, or pack them in a container with paper towels to absorb any extra moisture that builds up over time.
- Pair with sparkling water, a crisp white wine like Sauvignon Blanc, or just a cold cup of tea for a light meal that feels complete.
- Make these for a summer picnic and watch people's faces when they realize what they're eating—the reaction alone is worth it.
- You can batch the chicken salad and hollow pickles the night before, then assemble everything fresh in the morning for meal prep that actually tastes good.
Save to Pinterest This recipe taught me that sometimes the best ideas come from happy accidents and that breaking tiny rules in the kitchen—like using pickles instead of bread—is where real joy lives. Make it once, then make it your own.
Recipe FAQs
- → What type of pickles work best?
Large deli-style or kosher dill pickles are ideal for hollowing out and holding the chicken salad without breaking.
- → Can I prepare the chicken salad in advance?
Yes, the chicken salad can be made ahead and stored refrigerated for up to a day, keeping flavors fresh.
- → How can I add a spicy kick?
Incorporate chopped jalapeños or a dash of hot sauce into the chicken salad mixture for added heat.
- → Are there any suitable substitutions for mayonnaise?
Greek yogurt can replace mayonnaise fully or partially, offering a lighter and tangier alternative.
- → What accompaniments pair well with this dish?
This option pairs nicely with sparkling water or a crisp white wine like Sauvignon Blanc for a balanced meal.