Save I stumbled on this idea during a summer when I was trying to cut back on bread but still craving something handheld and satisfying. I had a jar of enormous dill pickles in the fridge and leftover rotisserie chicken, and I thought, why not just skip the bread entirely? The first bite was shockingly good, the brine from the pickle mingling with the creamy chicken salad in a way that felt both ridiculous and genius. Now its my go-to whenever I want something light, crunchy, and completely different from the usual lunch routine.
I made these for a picnic once, and my friends were skeptical until they tried them. One of them said it tasted like a deli sandwich and a pickle spear had a baby, and honestly, thats the best description Ive ever heard. We sat on a blanket in the park, laughing as pickle juice dripped down our hands, and everyone asked for the recipe before we even packed up. Its become my signature bring-along dish, the one people remember and request by name.
Ingredients
- Cooked chicken breast: Shredded or diced rotisserie chicken works beautifully here and saves you from having to poach or grill anything, keep it tender and moist.
- Mayonnaise: This is the creamy base that binds everything together, use a good quality mayo for the best flavor and richness.
- Greek yogurt: Adds a subtle tang and lightens the salad without sacrificing creaminess, plus it sneaks in a little extra protein.
- Celery: Finely chopped celery gives you that essential crunch and freshness, dont skip it or the texture falls flat.
- Red onion: A small amount adds a sharp bite that balances the creamy elements, rinse it under cold water first if you want to mellow the flavor.
- Fresh dill: This herb is the secret, it brightens everything and pairs perfectly with the pickles, dried dill works in a pinch but fresh is worth it.
- Dijon mustard: Just a teaspoon adds depth and a hint of sharpness that makes the whole salad more interesting.
- Lemon juice: A squeeze of citrus keeps the salad tasting bright and prevents it from feeling too heavy.
- Large whole pickles: Look for big deli-style or kosher dill pickles that are firm enough to hollow out without falling apart, they are your bread replacement.
- Lettuce leaves: Optional but helpful for adding another layer of crunch and keeping the chicken salad from making the pickle too soggy.
- Sliced tomato: Also optional, but it adds juiciness and a pop of color if youre feeling fancy.
Instructions
- Make the chicken salad:
- In a medium bowl, toss together the chicken, mayonnaise, Greek yogurt, celery, red onion, dill, Dijon mustard, and lemon juice until everything is evenly coated and creamy. Season with salt and pepper, tasting as you go, because the pickles will add their own saltiness later.
- Hollow out the pickles:
- Slice each pickle in half lengthwise, then use a spoon to gently scoop out the seeds and some of the softer center, creating a little canoe shape. Be patient and go slow so you dont break through the skin, you want a sturdy vessel that can hold the filling.
- Dry the pickles:
- Pat the insides of the hollowed pickles with paper towels to soak up excess brine and moisture. This step makes a huge difference in keeping your chicken salad from turning into soup.
- Fill and assemble:
- If youre using lettuce, tuck a leaf into each pickle half first, then spoon in the chicken salad generously. Add a few slices of tomato if you like, then top with the other pickle half to form a sandwich, pressing gently so it holds together.
- Serve or chill:
- Enjoy immediately for maximum crunch, or wrap each sandwich tightly in plastic wrap and refrigerate for up to a day. Just know that the longer they sit, the softer the pickles will get, so fresher is usually better.
Save The first time I packed these for lunch at work, a coworker leaned over and said, Wait, is that chicken salad in a pickle? The look on her face was pure confusion, then curiosity, then envy after I explained. By the end of the week, three people in the office had tried making their own versions, and we started swapping filling ideas like tuna salad, egg salad, even hummus. It turned into this weird little pickle sandwich club, and I loved that something so simple could spark that much excitement and creativity in a boring break room.
Make It Your Own
This recipe is ridiculously flexible, so dont be afraid to experiment. Swap the chicken for canned tuna or salmon, add chopped hard-boiled eggs for extra richness, or throw in some diced avocado if you want it creamier. Ive even seen people add crumbled bacon or shredded cheese, and honestly, it all works. The pickle is just the delivery system, the filling is where you can get creative and use up whatever you have sitting in the fridge.
Storing and Serving Tips
These are best eaten fresh, but if you need to make them ahead, assemble them no more than a few hours in advance and keep them wrapped tightly in the fridge. The pickles will start to soften and release more liquid the longer they sit, so if youre meal prepping, consider storing the chicken salad and hollowed pickles separately and assembling right before you eat. Serve them on a plate with a fork and napkins, because theyre messy in the best possible way, and embrace the drips.
What to Serve Alongside
Since these sandwiches are tangy and bold, I like to pair them with something simple and cooling. A handful of baby carrots, cucumber slices, or bell pepper strips works great, or you could go with a small side of potato chips if you want some extra crunch. For drinks, sparkling water with a squeeze of lime is perfect, or a crisp white wine like Sauvignon Blanc if youre having them for a laid-back lunch or dinner. Keep the sides light so the pickle sandwich stays the star of the plate.
- Try serving with a simple green salad dressed in lemon vinaigrette to balance the richness.
- A handful of kettle-cooked chips adds a satisfying salty crunch if youre not worried about carbs.
- Fresh fruit like grapes or apple slices offers a sweet contrast to the tangy, savory filling.
Save Honestly, this recipe feels like a happy accident that turned into a staple, and I hope it surprises you as much as it did me. Whether youre looking for a quick lunch, a quirky party snack, or just something different to shake up your meal routine, these pickle sandwiches deliver every single time.
Recipe Questions & Answers
- → How do I hollow out the pickles without breaking them?
Slice the pickles lengthwise and use a spoon to carefully scoop out the seeds and some flesh, creating a boat shape. Patience and gentle pressure help avoid breaking the skin.
- → Can I add spice to the chicken salad?
Yes, adding chopped jalapeños or a dash of hot sauce to the chicken mixture gives it a pleasant spicy kick.
- → What substitutes can I use for Greek yogurt?
You can replace Greek yogurt with additional mayonnaise for a richer texture or use only Greek yogurt for a lighter flavor.
- → Are there any suggested herbs to enhance the flavor?
Fresh herbs like parsley or tarragon can be added to the chicken salad for extra aroma and depth of flavor.
- → How should I store leftovers?
Wrap the assembled sandwiches tightly and refrigerate for up to one day to maintain freshness and prevent sogginess.
- → What drinks pair well with this dish?
This dish pairs well with sparkling water or a crisp white wine such as Sauvignon Blanc to complement its tangy flavors.