Pickle Chicken Salad Sandwich (Printable Version)

Low-carb chicken salad nestled in crisp pickle halves offering a tangy and fresh flavor.

# What You'll Need:

→ Chicken Salad

01 - 2 cups cooked chicken breast, shredded or diced
02 - 1/4 cup mayonnaise
03 - 2 tablespoons Greek yogurt
04 - 1 celery stalk, finely chopped
05 - 1/4 cup red onion, finely chopped
06 - 1 tablespoon fresh dill, chopped or 1 teaspoon dried dill
07 - 1 teaspoon Dijon mustard
08 - 1 teaspoon lemon juice
09 - Salt and black pepper, to taste

→ Pickle Sandwiches

10 - 4 large whole dill pickles, preferably deli-style or kosher
11 - 4 lettuce leaves (optional)
12 - 1/2 cup sliced tomato (optional)

# Directions:

01 - Combine chicken, mayonnaise, Greek yogurt, celery, red onion, dill, Dijon mustard, and lemon juice in a medium bowl; mix thoroughly and season with salt and pepper.
02 - Slice each pickle in half lengthwise; use a spoon to carefully scoop out seeds and some flesh to create a boat shape without piercing the skin.
03 - Pat the hollowed pickle halves dry with paper towels to remove excess moisture.
04 - Line each pickle half with a lettuce leaf if desired; evenly spoon the chicken salad into each pickle half.
05 - Top the chicken salad with sliced tomato if using, then place the other pickle half on top to form a sandwich.
06 - Serve immediately or wrap tightly and refrigerate up to 24 hours.

# Expert Tips:

01 -
  • It tastes indulgent but feels ridiculously light, especially if you're watching carbs or just tired of regular sandwiches.
  • The whole thing comes together in 20 minutes with zero cooking, making it perfect for meal prep or last-minute lunch emergencies.
  • Those pickle halves stay crispy even when they sit in the fridge, unlike bread which gets soggy and sad within hours.
02 -
  • Those pickles taste salty already, so go light on seasoning the chicken salad until you taste together—you can always add more but you can't take it back.
  • Skipping the drying step is how you end up with soggy disasters; two minutes with paper towels saves you from regret.
  • The pickle's flavor is not subtle, so make sure your chicken salad has enough personality to hold its own—underseasoned chicken just disappears here.
03 -
  • Freeze your chicken salad in an ice cube tray if you're meal prepping; defrost only what you need and it stays fresher longer than keeping a big batch in a bowl.
  • Use the pickle juice left over from hollowing as a secret weapon—a tablespoon stirred into the salad adds even more pickle flavor if you're a true enthusiast like I apparently am.
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