Save to Pinterest My friend Sarah brought these pickle sandwiches to a summer lunch, and I watched skeptically as she hollowed out a massive dill pickle like it was an edible boat. One bite of that tangy, crunchy exterior hugging creamy chicken salad, and I was sold—no bread required, just pure satisfying weirdness that somehow works perfectly. It became my go-to lunch when I needed something filling but wanted to skip the carbs entirely. The pickle does double duty: it's your bread, your crunch, and your flavor all at once.
I made these for a work picnic last June, and my coworker Tom kept asking what was inside the pickles because apparently a hollowed-out dill just doesn't register as sandwich architecture at first glance. Watching people's faces shift from confusion to genuine delight was worth every second of pickle excavation. That day taught me these aren't weird for weird's sake—they're just unexpectedly delicious, and people appreciate when you make lunch feel like a small adventure instead of an obligation.
Ingredients
- Cooked chicken breast (2 cups, shredded or diced): Use rotisserie chicken if you're short on time—the seasoning actually complements this dish beautifully, and nobody needs to know you took the shortcut.
- Mayonnaise (1/4 cup): This is the binding force; don't skimp or go overboard or you'll end up with either dry or sloppy salad.
- Greek yogurt (2 tablespoons): Adds tang and a lighter texture without making it taste aggressively healthy.
- Celery stalk (1, finely chopped): This gives you those tiny crispy moments between bites; honestly essential for texture contrast.
- Red onion (1/4 cup, finely chopped): Fresh bite that stays mild if you don't go nuts with the knife.
- Fresh dill (1 tablespoon chopped, or 1 teaspoon dried): Pick fresh if you can; dried works but tastes like you forgot to bring it to the party.
- Dijon mustard (1 teaspoon): Just enough to make you wonder what you're tasting without screaming mustard at you.
- Lemon juice (1 teaspoon): Brightens everything and keeps the chicken from tasting flat.
- Salt and black pepper: Taste as you go; pickles already have salt, so be gentle with your hand.
- Large whole pickles (4, preferably deli-style or kosher dill): Size matters here—you need pickles substantial enough to hold filling without collapsing into pickle mush.
- Lettuce leaves (4, optional): Creates a barrier between wet chicken and pickle flesh if you want to avoid sogginess.
- Sliced tomato (1/2 cup, optional): Adds freshness and a little juice; adds about 2 minutes to prep time.
Instructions
- Build your chicken salad foundation:
- Combine your shredded chicken with mayo, Greek yogurt, finely chopped celery, red onion, dill, mustard, and lemon juice in a medium bowl. You want everything distributed evenly, so mix with purpose but don't pulverize it into paste—the texture should feel intentional.
- Hollow out your pickle boats:
- Slice each pickle lengthwise down the middle, then use a small spoon to gently scrape out the seeds and inner flesh, leaving about 1/4 inch of pickle wall intact so it doesn't fall apart. This takes maybe 30 seconds per pickle half once you get the rhythm.
- Dry those pickle halves:
- Pat everything down with paper towels to remove excess moisture; this is the detail that keeps your sandwich from becoming a soggy mess within an hour.
- Layer strategically:
- If you're using lettuce, line each hollow pickle half first, then spoon chicken salad in generously. The lettuce acts as a moisture barrier and keeps the flavors from getting too married.
- Add fresh toppings:
- Top with tomato slices if you're using them, then press the matching pickle half on top to create your sandwich structure.
- Serve or store:
- Eat immediately for maximum crunch, or wrap tightly and refrigerate up to a day if you're planning ahead.
Save to Pinterest There's a moment when you're eating one of these where the crunch of the pickle meets the creaminess of the chicken salad, and suddenly you're not thinking about low-carb or efficiency or any of that—you're just thinking this tastes really good. That's when I knew this recipe had staying power beyond the novelty factor.
Why Pickles Make Better Bread Than You'd Expect
A regular sandwich gets soggy because bread absorbs moisture like it's trying to become paste. Pickles, being already saturated with brine, don't have that neediness—they stay firm even when they're holding a creamy chicken salad. The brine also adds flavor depth that plain bread could never touch, so every bite tastes intentional instead of like you just grabbed whatever was in the pantry. Plus, the pickle skin gives you a natural casing that holds up better than any bread I've tried, especially if you're transporting these to work or eating them later.
Customization Without Overthinking
The beauty of this format is that you can adjust the salad to match whatever mood you're in that day. Want spicy? Add jalapeños or a dash of hot sauce and watch it transform instantly. Want it lighter? Use more Greek yogurt, less mayo, and nobody's judging you for it. I've made versions with tarragon instead of dill, added crispy bacon crumbles, even tried a curried version that shouldn't have worked but somehow did. The pickle stays constant, but the filling is your playground.
Pairing and Serving Ideas
These aren't just a lunch item—they work as an elegant appetizer if you make them smaller, or as a light dinner paired with something substantial like a grain bowl or roasted vegetables. The tanginess pairs beautifully with sparkling water or a crisp white wine like Sauvignon Blanc if you're feeling a little fancy. I've served them at casual gatherings and every time someone asks for the recipe because it's memorable enough to stick with people.
- Make smaller versions with miniature pickles if you're hosting and need elegant finger food.
- Prep the chicken salad the night before and assemble the sandwiches fresh in the morning to keep pickles at peak crunch.
- Double the recipe on Sunday and you've got lunch covered for the work week with minimal effort.
Save to Pinterest This recipe proved to me that the best dishes aren't about following rules—they're about having fun with something unexpected and making it taste genuinely good. Once you try it, you'll understand why a pickle sandwich doesn't feel like compromise at all.
Recipe FAQs
- → How do I hollow out the pickles without breaking them?
Slice pickles lengthwise and carefully scoop out seeds with a small spoon, maintaining the skin's integrity to hold the filling.
- → Can I add spice to the chicken salad?
Yes, incorporating chopped jalapeños or a dash of hot sauce brings a spicy kick to balance the creamy salad.
- → Is there a way to make the salad richer or lighter?
For richness, increase mayonnaise; for a lighter taste, use extra Greek yogurt instead.
- → What garnishes enhance the sandwich's flavor?
Fresh herbs like parsley or tarragon add brightness, while optional sliced tomatoes and lettuce provide extra crunch.
- → What beverages pair well with this dish?
Try sparkling water or a crisp white wine such as Sauvignon Blanc to complement its tangy and refreshing flavors.