Save to Pins I stumbled on this idea during a particularly hot July afternoon when I'd sworn off carbs but was craving something satisfying and cold. I had leftover rotisserie chicken and a jar of those giant kosher pickles sitting in the fridge. Instead of reaching for lettuce wraps, I grabbed a pickle, sliced it open, and thought, why not? That first crunchy, tangy bite with creamy chicken salad nestled inside changed my lunch game forever.
I made these for a backyard potluck once, and my friend Sarah picked one up skeptically, took a bite, and then immediately grabbed another. She said it reminded her of eating pickles straight from the jar as a kid, except now it counted as a real meal. We laughed about how sometimes the best recipes come from lazy genius moments in your own kitchen.
Ingredients
- Cooked chicken breast: Rotisserie chicken works beautifully here and saves you time, just shred it with your hands or chop it into small chunks.
- Mayonnaise: The creamy base that holds everything together, don't skimp or the salad will taste dry.
- Greek yogurt: Cuts the richness of the mayo and adds a subtle tang that complements the pickles perfectly.
- Celery: Gives you that classic chicken salad crunch, dice it fine so it doesn't overpower each bite.
- Red onion: A little sharpness goes a long way, soak it in cold water for a few minutes if you want a milder flavor.
- Fresh dill: This herb is a pickle's best friend, it amplifies that bright, herby flavor in every spoonful.
- Dijon mustard: A teaspoon is all you need for a subtle kick that ties the flavors together.
- Lemon juice: Freshness in a squeeze, it keeps the salad tasting light and vibrant.
- Large whole pickles: Look for the biggest deli-style pickles you can find, they need to be sturdy enough to hollow out and hold the filling.
Instructions
- Make the Chicken Salad:
- Toss the chicken, mayo, Greek yogurt, celery, red onion, dill, mustard, and lemon juice in a bowl until everything is evenly coated. Season with salt and pepper, then taste it and adjust if needed.
- Hollow Out the Pickles:
- Slice each pickle lengthwise and use a spoon to scoop out the seeds and some of the flesh, forming a little boat. Work carefully so you don't puncture the skin or it'll fall apart when you fill it.
- Dry the Pickles:
- Pat the insides with paper towels to soak up excess brine. This step keeps your chicken salad from getting watery and sliding around.
- Fill and Assemble:
- If you want extra crunch, line each pickle half with a lettuce leaf, then spoon in the chicken salad generously. Top with tomato slices if you like, then press the other pickle half on top like a sandwich.
- Serve:
- Eat them right away while they're cold and crisp, or wrap them tightly in plastic wrap and chill for up to a day.
Save to Pins There's something oddly satisfying about biting into one of these and realizing you're not missing bread at all. My husband, who usually rolls his eyes at my low-carb experiments, ate two in one sitting and asked if I could make them again the next weekend. It became our go-to quick lunch whenever we wanted something light but didn't want to compromise on flavor.
Customizing Your Chicken Salad
You can easily swap out ingredients based on what you have or what you're craving. Try adding chopped jalapeños or a dash of hot sauce if you like heat, or throw in some chopped walnuts or almonds for extra texture. I've also stirred in fresh tarragon or parsley when I'm out of dill, and it still tastes incredible. If you want it richer, use all mayo, or go lighter with all Greek yogurt.
Choosing the Right Pickles
Not all pickles are created equal for this recipe. You need large, firm dill pickles, preferably the kind you find in the refrigerated section or from a deli. Avoid bread-and-butter pickles or anything too sweet, the tanginess of kosher dills is what makes this work. If your pickles are on the smaller side, you can still make it work, just treat them like pickle boats instead of full sandwiches.
Storing and Serving Tips
These are best eaten fresh, but you can prep the chicken salad and hollow out the pickles ahead of time and store them separately in the fridge. Assemble them just before serving so they stay crisp. If you're packing them for lunch, wrap each one tightly in plastic wrap or foil to keep everything in place.
- Serve them with a side of crispy veggie sticks or a simple green salad.
- They pair beautifully with sparkling water or a chilled glass of Sauvignon Blanc.
- For a fun twist, serve them sliced into rounds as appetizers at your next gathering.
Save to Pins This recipe turned into one of those happy accidents that I now make all the time, especially when I want something that feels like a treat but keeps things simple and fresh. I hope it becomes a favorite in your kitchen too.
Questions & Answers
- → What type of pickles work best for this dish?
Large, firm dill pickles with a crunchy texture hold the filling well and provide a balanced tangy flavor without becoming soggy.
- → Can I use other proteins besides chicken?
Yes, shredded turkey or cooked tuna can be substituted for a similar texture and taste profile.
- → How can I keep the pickle boats from becoming soggy?
Patting the hollowed pickles dry with paper towels reduces moisture, helping maintain their crispness when filled.
- → Are there suitable additions to enhance flavor?
Fresh herbs like parsley or tarragon, or a dash of hot sauce or jalapeños can add brightness or spice as preferred.
- → Is this suitable for gluten-free diets?
Yes, using pickles instead of bread ensures it remains gluten-free, assuming condiments are checked for allergens.