Save I discovered this pickle sandwich by accident on a Tuesday afternoon when I was cleaning out my refrigerator and found myself staring at a jar of enormous deli pickles and some leftover chicken salad. Instead of making another tired bread-based sandwich, I thought: why not use the pickle itself as the vessel? The first bite was a revelation—tangy, crunchy, refreshing, and suddenly my lunch felt like an adventure instead of routine. Now I make these whenever I want something that feels indulgent but keeps me grounded in what actually matters: bold flavors and honest ingredients.
My friend Sarah came over during that weird time in summer when it's too hot to cook anything hot, and I served her one of these on a whim. She bit into it expecting something gimmicky and instead got this perfectly balanced combination of cool chicken, crisp pickle, and bright herbs. She asked for the recipe before she'd even finished, which told me everything I needed to know about whether this was a keeper.
Ingredients
- Cooked chicken breast, shredded or diced (2 cups): This is your protein anchor, and it should be tender and flavorful, never dry. I poach mine gently in salted water rather than roasting, which keeps it moist and ready to absorb the other flavors.
- Mayonnaise (1/4 cup): The richness that makes everything luxurious, but I never use all mayo because it can turn the chicken salad into a heavy paste.
- Greek yogurt (2 tablespoons): This cuts the richness of mayo while adding tang and keeping things lighter than they'd be otherwise.
- Celery stalk, finely chopped (1): The gentle crunch that everyone expects but doesn't think about until it's gone.
- Red onion, finely chopped (1/4 cup): This brings sharpness and color, but mince it small so each bite feels balanced rather than overwhelmed by raw onion.
- Fresh dill, chopped (1 tablespoon or 1 teaspoon dried): Dill and pickle are kindred spirits, and fresh tastes brighter, but dried works in a pinch.
- Dijon mustard (1 teaspoon): Just enough tang to whisper sophistication without shouting.
- Lemon juice (1 teaspoon): A small squeeze that brings everything into focus and prevents the chicken salad from feeling flat.
- Salt and black pepper to taste: Season as you go, not all at the end—you'll taste the flavors more clearly this way.
- Large whole pickles (4): Look for genuine deli-style or kosher dill pickles that are actually large and firm, not soft or oversalted to the point of harshness.
- Lettuce leaves (4, optional): A buffer layer that keeps the pickle structural integrity intact and adds a textural contrast.
- Sliced tomato (1/2 cup, optional): If you add it, use the ripest tomato you can find, because an under-ripe one will taste like regret.
Instructions
- Make your chicken salad:
- Combine the chicken, mayonnaise, Greek yogurt, celery, red onion, dill, Dijon mustard, and lemon juice in a bowl and mix until everything is evenly coated and the ingredients feel like they belong together. Taste it, then season with salt and pepper, but remember you're going to nestle this into a salty pickle, so don't overdo it.
- Hollow your pickles with care:
- Slice each pickle lengthwise and use a spoon to gently scoop out the seeds and center flesh, creating a boat shape that can hold the salad without crumbling. Work slowly here—pickle skin is delicate, and once you break through it, you've lost your vessel.
- Dry everything down:
- Pat the hollowed pickle halves with paper towels to remove excess moisture that would otherwise make your sandwich soggy and dilute all those bright flavors.
- Layer if you're using lettuce:
- Place a lettuce leaf in each pickle half as an optional boundary between the pickle and the salad, which helps maintain the structural integrity of your sandwich and adds another textural layer.
- Fill generously and top:
- Spoon the chicken salad evenly into the hollowed pickles, add sliced tomato if you're using it, then place the other pickle half on top to form a complete sandwich.
- Serve or refrigerate:
- Eat immediately while everything is crisp, or wrap tightly and refrigerate for up to a day if you need to make these ahead.
Save There was a moment at a summer picnic when someone tried one of these for the first time and their eyes went wide—not because they were amazed at a gimmick, but because they realized something they'd been eating for years could be reimagined into something better. That's when I knew this wasn't just about eating lower-carb or avoiding bread; it was about remembering that the best food comes from playing around in the kitchen and being willing to look foolish.
The Magic of Pickle as Bread
Pickles have been a vessel for flavors longer than we've been slicing bread into sandwiches, and once you hollow one out and fill it with something delicious, you realize you've been missing something obvious. The brine-soaked flesh adds umami and complexity that plain bread never could, and the crisp exterior holds up better than you'd expect. Every bite tastes a little brighter, a little more alive, because the pickle's tanginess plays against the creaminess of the chicken salad instead of just sitting on the sidelines.
Making the Chicken Salad Your Own
The base recipe is forgiving enough that you can treat it like a canvas. Fresh herbs like tarragon or parsley add sophistication, while a dash of hot sauce or chopped jalapeños bring heat for anyone who likes their food with an edge. I've made versions with minced apple for sweetness, crushed pecans for nuttiness, and even a splash of white wine vinegar when I wanted something sharper. The key is tasting as you go and trusting your instincts about what flavors are speaking to you.
Timing and Temperature Matter
These sandwiches taste best when eaten right away—the pickles stay crisp and the chicken salad stays cool—but they'll keep in the refrigerator for up to a day if wrapped tightly in plastic wrap or stored in an airtight container. Don't slice them until you're ready to eat, because exposed surfaces start to weep. If you're bringing them to a picnic or lunch, pack the pickle halves and chicken salad separately and assemble them just before eating so everything maintains its texture and temperature.
- Cold chicken salad straight from the fridge pairs beautifully with the naturally cool, crisp pickle.
- If the pickles have been refrigerated, they're already at the perfect serving temperature—no additional chilling needed.
- On hot days, this sandwich feels like a small act of self-care compared to heavy bread-based options.
Save This sandwich taught me that sometimes the best ideas come from necessity and experimentation rather than following recipes. It's a reminder that food tastes better when you're having fun making it.
Recipe Help & Answers
- → What type of pickles work best for this sandwich?
Large deli-style or kosher dill pickles are ideal as they provide enough space to hollow out and hold the salad filling securely.
- → Can I prepare the chicken salad in advance?
Yes, the chicken salad can be mixed ahead and stored in the refrigerator for up to a day without losing flavor or texture.
- → How can I add more crunch to this dish?
Adding lettuce leaves or thinly sliced vegetables like celery or cucumber inside the pickles enhances the crunchiness.
- → Are there any suggested flavor variations?
Incorporate jalapeños for heat, substitute Greek yogurt for a lighter texture, or add fresh herbs such as parsley or tarragon to customize flavor.
- → What is a good beverage pairing with this dish?
Sparking water or a crisp white wine like Sauvignon Blanc complements the tangy and refreshing flavors perfectly.