Low Carb Dill Chicken Salad Pickle Boats
A quick and easy low-carb snack combining canned chicken and dill pickles, perfect as a lunch, appetizer, or keto snack.
I first made these Low Carb Dill Chicken Salad Pickle Boats on a hectic weeknight when I wanted something crunchy, tangy, and ready in ten minutes. The canned chicken keeps the recipe pantry-friendly and the dill-pickle combo gives every bite a bright, briny lift — perfect for a quick lunch, party appetizer, or a keto snack. If you like this fast, dill-forward take, you might also enjoy a different spin on the idea at flavored dill pickle chicken salad for more pickle-chicken inspiration.
What makes this recipe special
This recipe stands out because it turns two everyday pantry items — canned chicken and dill pickles — into an elegant, low-carb bite. It’s:
- Extremely fast: no cooking, just mix and assemble.
- Low-carb and keto-friendly: the pickles replace bread or crackers.
- Budget-wise: uses a single can of chicken and simple condiments.
- Crowd-pleasing: the tang from relish and mustard balances the creamy mayo for a flavor-packed snack.
How this recipe comes together
Before you mix anything, here’s the quick process so you know what to expect:
- Drain the canned chicken thoroughly.
- Stir together mayo, dill relish, Dijon, and fresh dill to make a tangy filling.
- Fold the chicken into the dressing and season to taste.
- Halve pickles lengthwise and spoon the chicken salad onto each half.
- Serve immediately or chill briefly for a firmer bite.
This overview helps you prep efficiently: draining the chicken and chopping dill are the only small tasks before assembly.
What you’ll need
- 1 can of chicken, drained (about 12–14 oz)
- 1/4 cup mayonnaise (use full-fat or light as preferred)
- 2 tablespoons dill pickle relish
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh dill, chopped (or 1 tsp dried)
- Salt and pepper to taste
- 4–6 dill pickles, halved lengthwise
Substitution notes:
- Swap Greek yogurt or a 50/50 mayo–Greek yogurt mix for a lighter filling.
- If you don’t have fresh dill, use 1 teaspoon dried dill or a splash of pickle juice for extra tang.
- For lower sodium, pick low-salt canned chicken and low-sodium pickles.
How to prepare it
- Drain the canned chicken well and flake it lightly with a fork into a medium mixing bowl.
- Add the mayonnaise, dill pickle relish, Dijon mustard, and chopped fresh dill.
- Mix until the chicken is evenly coated and the filling looks cohesive.
- Taste and season with salt and pepper. Remember pickles and relish add salt, so start light.
- Spoon the chicken salad onto the cut side of each pickle half, pressing gently so it stays in place.
- Serve right away, or cover and refrigerate for up to a few hours to let flavors meld.
Short sentences and clear verbs make the assembly foolproof — no special equipment or advanced skills needed.
Low Carb Dill Chicken Salad Pickle Boats
- Prep
- 10 MIN
- Total
- 10 MIN
- Serves
- 4
01Ingredients
For the chicken salad filling
For assembly
02Method
- Preparation
- Assembly
Tap a step when it's done. The next one lights up.
0 OF 6 DONE03Recipe notes
- 01Leftover chicken salad can be stored in an airtight container for 3-4 days. Assemble the boats just before serving for the best texture. Can be served on platters with veggies for a low-carb grazing option.
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Best ways to enjoy it
These pickle boats are great on their own as a snack or appetizer. Pairing ideas:
- Serve on a platter with celery sticks and cheese slices for a low-carb grazing plate.
- Add thinly sliced radishes or cherry tomatoes for color and crunch.
- For a heartier low-carb lunch, place boats beside a filling like bariatric low-carb chicken enchilada casserole to round out the meal.
- Garnish with extra dill, chopped chives, or crisp turkey bacon bits for party-ready presentation.
Keeping leftovers fresh
Refrigerate: Store any leftover chicken salad in an airtight container for up to 3–4 days. Keep assembled pickle boats refrigerated and consume within 24 hours for best texture.
Freezing: Assembled boats don’t freeze well because pickles get watery and mayo can separate. If you must freeze, freeze the drained chicken (without mayo) for up to 2 months and add mayo and pickles after thawing.
Food safety: Keep refrigerated at 40°F (4°C) or below. Discard any chicken salad left at room temperature longer than two hours.
Creative twists
- Avocado dill boats: Mash half an avocado into the chicken salad for creaminess and healthy fats.
- Spicy kick: Stir in chopped jalapeño or a dash of hot sauce.
- Mediterranean spin: Swap dill relish for chopped cucumbers and capers, and use lemon zest instead of Dijon.
- Turkey bacon and cheddar: Sprinkle shredded sharp cheddar and crumbled turkey bacon over the top for a richer appetizer.
- Tuna option: Substitute canned tuna for chicken to change protein without altering technique.
Your questions answered
Can I use rotisserie or cooked chicken instead of canned?
A: Yes — roughly chopped rotisserie chicken works well. Use the same quantity (about 1 to 1¼ cups cooked) and adjust mayo if the meat is drier.
How long does this keep in the fridge once assembled?
A: Assembled boats are best eaten within 24 hours to keep the pickles crisp. The chicken salad alone lasts 3–4 days refrigerated.
Is this recipe keto and diabetic-friendly?
A: Yes, it’s low in carbs since pickles are very low-carb. Monitor portions and choose low-sugar relish if you need stricter carb control.
Can I make this nut-free and dairy-free?
A: Absolutely. Use a dairy-free mayonnaise alternative and check relish labels for hidden dairy ingredients.
Any advice for serving at a party?
A: Make the chicken salad ahead and store chilled. Stuff pickles just before guests arrive to prevent sogginess and keep a bowl of extra filling for refills.
Conclusion
If you want more inspiration for dill-forward pickle boat recipes, see this detailed version at Dill Chicken Salad Pickle Boats (Low-Carb Recipe) – Stylish Cravings for another take on presentation and seasoning. If you want something similar, my Dill Pickle Pasta Salad is worth a try.
Lunch
Lunch
Lunch
