Save I was skeptical the first time someone handed me a pickle stuffed with chicken salad at a summer potluck. It looked strange, almost like a joke, but one bite changed everything. The briny crunch of the pickle against the creamy, herb-flecked chicken was so satisfying I went back for three more. By the time I got home, I was already planning my own version, tweaking the filling until it tasted like something I'd want to eat every single week.
I started making these for quick lunches during busy work weeks, and they became my secret weapon. My coworker spotted me eating one at my desk and laughed until she tried a bite, then immediately asked for the recipe. Now we both keep jars of big deli pickles in the fridge, ready to stuff whenever we need something fast and satisfying.
Ingredients
- Cooked chicken breast: Rotisserie chicken works beautifully here and saves time, just shred it with two forks and youre halfway done.
- Mayonnaise: The creamy base that holds everything together, use your favorite brand or make it from scratch if youre feeling ambitious.
- Greek yogurt: Adds tang and creaminess while keeping the filling light, plus a little extra protein never hurts.
- Celery: The crunch is essential, dice it small so it blends into every spoonful without overpowering the texture.
- Red onion: A sharp, sweet bite that mellows as it sits in the salad, rinse it under cold water first if you want it milder.
- Fresh dill: This herb is the secret, it smells like summer and tastes like it belongs with pickles and chicken.
- Dijon mustard: Just a teaspoon adds complexity and a subtle heat that wakes up the whole mixture.
- Lemon juice: Brightens everything and keeps the flavors from feeling too heavy or flat.
- Large whole pickles: Look for fat, firm deli-style pickles that can hold a generous scoop of filling without splitting.
- Lettuce leaves: Optional but nice for an extra layer of crunch and a barrier that keeps the pickle from soaking into the chicken too fast.
- Sliced tomato: Also optional, but a slice of ripe tomato adds juiciness and a pop of color.
Instructions
- Mix the chicken salad:
- Toss the shredded chicken with mayo, yogurt, celery, onion, dill, mustard, and lemon juice in a bowl until everything is evenly coated. Season with salt and pepper, tasting as you go until it feels right.
- Hollow out the pickles:
- Slice each pickle lengthwise and use a spoon to scoop out the seeds and some of the soft center, forming a little boat. Work gently so the skin stays intact.
- Dry the pickles:
- Pat the insides with paper towels to soak up extra brine, this keeps your filling from getting watery.
- Fill and assemble:
- Tuck a lettuce leaf into each pickle half if using, then spoon in the chicken salad. Add tomato slices if you like, then press the other pickle half on top to close it up.
- Serve or chill:
- Eat them right away for maximum crunch, or wrap tightly and refrigerate for a quick grab-and-go lunch the next day.
Save The first time I packed these for a picnic, my friend asked if I was seriously bringing pickle sandwiches. By the end of the afternoon, she was the one licking chicken salad off her fingers and asking how I came up with it. Thats when I realized this wasnt just a quirky recipe, it was the kind of thing people remember and tell their own friends about.
Choosing the Right Pickles
Not all pickles are created equal for this job. You want big, sturdy deli-style or kosher dills with thick walls that can stand up to scooping and stuffing. The skinny sandwich slices or those soft bread-and-butter chips will fall apart the second you try to hollow them out. I learned this the hard way when I grabbed the wrong jar and ended up with a pile of pickle mush and nowhere to put my chicken salad.
Making It Your Own
This recipe is a template, not a rule. Ive stirred in chopped jalapeños when I wanted heat, swapped the dill for tarragon when I felt fancy, and even folded in diced apples for a sweet crunch. One time I ran out of mayo and used all Greek yogurt, and it was lighter and tangier in a way I actually preferred. The pickle is your canvas, so trust your instincts and use what you have.
Storage and Meal Prep
I make a big batch of chicken salad on Sunday and keep it in an airtight container, then stuff the pickles right before I eat them. This keeps everything crisp and prevents the filling from getting soggy. If you need to prep the whole sandwich ahead, wrap each one tightly in plastic wrap and store it in the fridge, but try to eat it within a day.
- Store leftover chicken salad separately for up to three days.
- Hollowed pickles can be prepped a few hours ahead and kept on a paper towel-lined plate in the fridge.
- If the pickles release too much juice after sitting, just pat them dry again before filling.
Save This recipe turned me into the kind of person who always keeps a jar of big pickles in the fridge, just in case. Once you taste how satisfying a crunchy, tangy, protein-packed lunch can be without bread, youll never look at a pickle the same way again.
Recipe Guide
- → What type of pickles work best for this dish?
Large dill pickles, such as kosher or deli-style, are ideal because they can be hollowed out to hold the chicken salad without breaking.
- → Can I make the chicken salad ahead of time?
Yes, prepare the chicken salad in advance and refrigerate. Fill the pickles just before serving to keep them crisp.
- → What are good additions to enhance flavor?
Adding chopped jalapeños or hot sauce offers a spicy kick. Fresh herbs like parsley or tarragon also brighten the mixture.
- → Is this suitable for gluten-free diets?
Yes, using pickles as a substitute for bread keeps this dish gluten-free and low in carbohydrates.
- → How to avoid excess moisture in the pickles?
After hollowing out, pat the pickles dry with paper towels to prevent sogginess in the filling.