Chicken Salad Stuffed Pickles Recipe

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When there are already three different people bringing buffalo chicken dip to the party, serve up a little razzle-dazzle with these Chicken Salad Stuffed Pickles. They’re quick to make and you won’t be fighting over an electrical outlet to reheat your crockpot. All you need is some Mt. Olive Kosher Dills and Sweet Gherkins plus your favorite rotisserie chicken.

PREP TIME

30 mins

COOK TIME

0 mins

SERVINGS

9

Ingredients

  • 1 cup mayonnaise
  • 1 Tbsp yellow mustard
  • 2 tsp curry powder
  • 3/4 tsp salt
  • 1/2 tsp pepper
  • 1/4 onion, minced
  • 1/2 cup celery, diced
  • 1/4 cup freshly diced Mt. Olive Sweet Gherkins

  • 1 rotisserie chicken, shredded
  • 9 Mt. Olive Large Kosher Dills
  • Chile lime seasoning, for garnish

Chicken Salad Stuffed Pickles arranged on a wooden cutting board with a jar of Mt. Olive Kosher Dills in the background

COOKING INSTRUCTIONS:
Chicken Salad Stuffed Pickles

  1. In a large bowl, whisk together mayonnaise, mustard, curry powder, salt, and pepper. Stir in onion, celery, and pickles. Fold in chicken until all ingredients are evenly distributed. Chill until ready to serve.
  2. Slice the ends off of each pickle so that it’s flat on both ends, then slice pickle into thirds. Using a melon baller or small spoon, hollow out the center of the pickle to create a bowl shape while being sure to leave enough pickle on the sides and bottom to keep it from breaking.
  3. Spread out chili lime seasoning on a small plate. Press the pickle bowl side-down into the seasoning to create a rim.
  4. Using a spoon or your hands, stuff each pickle segment generously with chicken salad. Chill until ready to serve. Enjoy!

PAIRINGS:
Chicken Salad Stuffed Pickles

Rosé Sangiovese

Prosecco

Pilsner

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