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.
Ingredients
For the chicken salad filling
- 1 can 1 can of chicken, drained (about 12–14 oz) Ensure it's well-drained.
- 1/4 cup 1/4 cup mayonnaise (use full-fat or light as preferred) Mayonnaise can be substituted with Greek yogurt.
- 2 tablespoons 2 tablespoons dill pickle relish Choose low-sugar relish for strict carb control.
- 1 tablespoon 1 tablespoon Dijon mustard
- 1 tablespoon 1 tablespoon fresh dill, chopped (or 1 tsp dried) For extra tang, a splash of pickle juice can be added.
- to taste Salt and pepper to taste Start with small amounts as pickles and relish are salty.
For assembly
- 4–6 4–6 dill pickles, halved lengthwise Use large pickles for better filling capacity.
Instructions
Preparation
- Drain the canned chicken thoroughly and flake 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.
Assembly
- Spoon the chicken salad onto the cut side of each pickle half, pressing gently so it stays in place.
- Serve immediately or cover and refrigerate for up to a few hours to let flavors meld.
Notes
Leftover 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.