Save I was scrolling through social media one afternoon when I stumbled upon a photo of chicken salad stuffed inside a pickle, and I laughed out loud. It looked absurd and genius at the same time. My husband walked in, saw me staring at my phone, and asked what was so funny. I showed him, and he said, You know youre going to make that tonight. He was right. An hour later, we were standing in the kitchen hollowing out pickles, and I couldnt stop giggling at how strange it felt. But that first bite silenced us both—it was tangy, crunchy, creamy, and somehow exactly what we didnt know we needed.
The first time I served these at a summer picnic, my friend Sarah picked one up, looked at me sideways, and said, This is a joke, right? I told her to just try it. She took a cautious bite, chewed slowly, and then her eyes went wide. She ate two more without saying a word. By the end of the afternoon, three people had texted me asking how I made them. I realized then that this wasnt just a quirky snack—it was a conversation starter, a dare, and a crowd-pleaser all at once.
Ingredients
- Cooked chicken breast: I use rotisserie chicken when Im lazy, but poached chicken breast gives you more control over seasoning and keeps it tender.
- Mayonnaise: This is the creamy backbone of the salad, so use a brand you actually like—it makes a difference.
- Greek yogurt: Cuts the richness of the mayo and adds a subtle tang that plays beautifully with the pickles.
- Celery: Adds that essential crunch and a fresh, grassy note that balances the creaminess.
- Red onion: I prefer red onion for its mild sweetness and color, but yellow onion works if thats what you have.
- Fresh dill: This herb is non-negotiable for me—it ties the whole thing together with bright, herby freshness.
- Dijon mustard: A little sharpness goes a long way and wakes up the flavors without overpowering anything.
- Lemon juice: Brightens everything up and keeps the chicken salad from feeling too heavy.
- Large deli-style pickles: You need big, sturdy pickles that can hold the filling without falling apart—kosher dills are my go-to.
- Lettuce leaves (optional): I like adding these for extra crunch and a buffer between the pickle and the salad.
- Sliced tomato (optional): Adds juiciness and a pop of color, though I sometimes skip it to keep things simpler.
Instructions
- Mix the chicken salad:
- In a medium bowl, combine the shredded chicken, mayo, Greek yogurt, celery, red onion, dill, Dijon, and lemon juice, stirring until everything is evenly coated and creamy. Season with salt and pepper, tasting as you go—the pickles are already salty, so go easy at first.
- Hollow out the pickles:
- Slice each pickle lengthwise and use a spoon to gently scoop out the seeds and some of the flesh, forming a little canoe shape. Be gentle so you dont break through the skin—I learned that the hard way.
- Dry the pickles:
- Pat the insides with paper towels to soak up excess brine, or your chicken salad will get watery and sad. This step matters more than you think.
- Assemble the sandwiches:
- If using, tuck a lettuce leaf into each pickle half, then spoon in the chicken salad generously. Top with tomato slices if you like, then press the other pickle half on top to close it up like a sandwich.
- Serve or chill:
- Eat them right away for maximum crunch, or wrap them tightly in plastic wrap and refrigerate for up to a day. They hold up surprisingly well.
Save One evening, my sister came over after a long day at work, tired and hungry. I handed her one of these without explanation. She looked at it, looked at me, then shrugged and took a bite. She chewed quietly, then laughed so hard she had to sit down. She said, This is the weirdest thing Ive ever loved. We ended up eating them on the porch, talking until the sun went down, and I realized that sometimes the best meals are the ones that make you smile before you even taste them.
How to Choose the Right Pickles
Not all pickles are created equal for this recipe. You want large, firm deli-style or kosher dill pickles that are at least six inches long and thick enough to hollow out without crumbling. I avoid bread-and-butter pickles because theyre too sweet and soft. The brine should taste bright and tangy, not overly garlicky or loaded with artificial flavors. If you can find pickles labeled whole or sandwich-cut, grab those—theyre usually sturdier and easier to work with.
Make-Ahead and Storage Tips
These are best eaten fresh, but I make them a few hours ahead for picnics and lunches without any issues. Wrap each sandwich tightly in plastic wrap or parchment paper and store them in the fridge. The pickles will release a little moisture over time, so if youre prepping the night before, keep the chicken salad and hollowed pickles separate and assemble them right before serving. Leftover chicken salad keeps for up to three days in an airtight container and also works great on crackers or lettuce wraps.
Variations and Swaps You Can Try
Ive made this recipe a dozen different ways depending on whats in my fridge. You can swap the chicken for canned tuna, shredded turkey, or even mashed chickpeas for a vegetarian version. For extra flavor, try adding chopped pickled jalapeños, capers, or a sprinkle of smoked paprika to the salad. If you want more crunch, toss in some chopped almonds or sunflower seeds. I once added crumbled bacon, and my husband declared it the best decision Id ever made.
- Use all Greek yogurt instead of mayo for a lighter, tangier filling.
- Add a pinch of garlic powder or onion powder if you want more savory depth.
- For a spicy kick, mix in a teaspoon of sriracha or a dash of cayenne pepper.
Save This recipe has become my go-to whenever I want to surprise someone or shake up my own lunch routine. Its proof that the best ideas sometimes come from the strangest places, and that a little creativity in the kitchen can turn something silly into something unforgettable.
Recipe FAQ
- → What type of pickles work best for this sandwich?
Large deli-style or kosher dill pickles are ideal as they provide enough space to hold the chicken salad while maintaining a crunchy texture.
- → Can I prepare the chicken salad in advance?
Yes, the chicken salad can be made ahead and refrigerated for up to one day, which helps the flavors meld beautifully.
- → How do I hollow out the pickles without breaking them?
Slice the pickles lengthwise and use a small spoon to carefully scoop out the seeds and some flesh, creating a boat shape while keeping the skin intact.
- → Are there options to add more spice to this sandwich?
Adding chopped jalapeños or a dash of hot sauce to the chicken salad introduces a pleasant spicy kick without overpowering the flavors.
- → Is this sandwich suitable for a gluten-free diet?
Yes, by using pickles instead of bread, this sandwich naturally avoids gluten, making it an excellent choice for gluten-sensitive diets.
- → What substitutions can be made for the dairy ingredients?
Mayonnaise and Greek yogurt provide creaminess, but for dairy-free options, alternative creamy dressings can be used instead.