Save I stumbled on this idea during a frantic week of meal prep when I realized I'd run out of lettuce wraps and bread was off the table. I had leftover rotisserie chicken, a jar of giant dill pickles, and a hunch that got stronger the hungrier I became. The first bite was shockingly good—briny, creamy, crunchy all at once. My partner walked in, saw me eating what looked like a stuffed pickle, laughed, then asked for one.
I brought these to a potluck once, stacked in a glass dish like little green canoes. Half the room was skeptical until someone brave took a bite and declared it genius. By the end of the night, three people had asked for the recipe and one person admitted they'd eaten two when no one was looking.
Ingredients
- Cooked chicken breast: Shredded rotisserie chicken is your best friend here, but poached or grilled works just as well if you have extra time.
- Mayonnaise: This is the creamy backbone, so use a brand you actually like, it makes a difference in every bite.
- Greek yogurt: Cuts the richness and adds a subtle tang that plays beautifully with the pickles.
- Celery: Gives you that classic chicken salad crunch, chop it small so it tucks neatly into the pickle.
- Red onion: A little sharpness goes a long way, and the color looks pretty mixed into the salad.
- Fresh dill: This is non-negotiable for me, it echoes the pickle brine and makes everything taste brighter.
- Dijon mustard: Just a teaspoon adds depth without overpowering the other flavors.
- Lemon juice: A tiny splash wakes everything up and keeps the salad from feeling heavy.
- Large whole pickles: Go for the biggest, firmest deli-style pickles you can find, they need to hold their shape when hollowed out.
- Lettuce leaves (optional): I like adding a crisp barrier between the pickle and the salad to keep things from getting too soggy.
- Sliced tomato (optional): A few thin slices add juicy sweetness if you want a little contrast.
Instructions
- Mix the chicken salad:
- In a medium bowl, toss together the chicken, mayo, yogurt, celery, onion, dill, mustard, and lemon juice until everything is evenly coated. Season with salt and pepper, then taste and adjust—it should be creamy, tangy, and well-balanced.
- Hollow out the pickles:
- Slice each pickle lengthwise and use a spoon to scoop out the seeds and some of the soft center, creating a little boat. Work gently so the skin stays intact and can hold the filling without splitting.
- Dry the pickles:
- Pat the insides with paper towels to soak up extra brine. This step is easy to skip, but it keeps your chicken salad from turning into a soupy mess.
- Fill and assemble:
- Line each pickle half with lettuce if using, then spoon in the chicken salad generously. Add tomato slices if you like, then cap with the other pickle half to form a sandwich.
- Serve or chill:
- Eat right away for maximum crunch, or wrap each one tightly in plastic wrap and refrigerate for up to a day. They hold up surprisingly well.
Save One afternoon I made these for lunch and ate mine standing at the counter, juice dripping down my wrist, laughing at how ridiculous and perfect it was. It stopped being a low-carb workaround and became something I actually crave.
Make-Ahead Tips
You can prep the chicken salad a day in advance and keep it covered in the fridge, then hollow and fill the pickles right before serving. I wouldn't assemble the whole sandwich more than a few hours ahead, or the pickles start weeping and the texture suffers.
Flavor Variations
Stir in chopped jalapeños or a few dashes of hot sauce if you like heat, or swap the dill for tarragon or parsley for a different herby vibe. You can also go full mayo or full Greek yogurt depending on whether you want it rich or light.
Serving Suggestions
These are fantastic on their own, but I like pairing them with a handful of kettle chips, a handful of cherry tomatoes, or a cold sparkling water with lemon. They also work beautifully alongside a crisp white wine like Sauvignon Blanc if you're feeling fancy.
- Serve with a side of raw veggies and ranch for a full low-carb plate.
- Pack them in a lunchbox with an ice pack, they travel better than you'd think.
- Cut them into smaller pieces and serve as appetizers at a party for a conversation starter.
Save This recipe taught me that sometimes the best ideas come from having nothing left in the pantry but instinct and leftovers. I hope it makes you smile the way it did for me.
Recipe FAQ
- → What type of pickles work best?
Large deli-style or kosher dill pickles are preferred for their size and firm texture, making them ideal vessels for the filling.
- → Can I add extra crunch to this dish?
Yes, adding lettuce leaves inside the hollowed pickles or topping with sliced tomato adds refreshing crunch complementing the creamy salad.
- → How can I add more flavor to the chicken salad?
Mixing in fresh herbs like dill or parsley, a teaspoon of Dijon mustard, and a splash of lemon juice brightens and deepens the flavors.
- → Is this suitable for low-carb diets?
Absolutely, swapping bread for pickles significantly reduces carbohydrates while maintaining texture and taste.
- → Can this be prepared in advance?
You can prepare the chicken salad beforehand and assemble just before serving to maintain optimal pickle crispness.