Dill Pickle Chicken Cucumber Boats

If you love pickles, you're going to flip for these Dill Pickle Chicken Cucumber Boats. They're everything you want in a Classic Chicken Salad, creamy, tangy, and full of crunch, but served in crisp cucumber "boats" instead of bread. This makes them a light yet satisfying meal that's great for lunch, picnics, or a quick snack.

This recipe is a lifesaver when you're staring at a pile of cucumbers and wondering what to do next! It's an easy, low-carb way to fill up on fresh veggies, and it quickly became a regular in our lunch rotation. My husband stacks his high for a hearty midday meal, and even the kids can't resist the crunchy bite with that tangy pickle flavor.

You can easily customize them with different pickles, herbs, or even a spicy twist, but the cool crunch of cucumber paired with creamy dill chicken is hard to beat.

If you want more Healthy Chicken Salad recipes, check out this Avocado Chicken Salad and Mediterranean Chicken Salad!

Before You Get Started

Here are some important tips to keep in mind before making this recipe:

• Pick the right cucumbers: Seedless English cucumbers are ideal because they're long, straight, and have fewer seeds, making them perfect for filling.
• Remove excess moisture: Pat diced pickles with paper towels so they don't water down the salad.
• Use a rotisserie chicken: If you're short on time or don't have any leftover chicken on hand, grab a rotisserie chicken and chop it up.

How to Make Chicken Salad Cucumber Boats

Follow these simple steps to create this cool and crunchy lunch favorite.

1. Make the dressing

Mix your creamy base with seasonings in a mixing bowl until smooth and flavorful.

Extra pickle flavor: If you’re a pickle lover like me, feel free to add more pickle juice to make the dressing a little runnier and add more pickle flavor!

2. Add the fillings

Stir in the chicken and crunchy veggies until everything is coated.

3. Prep the cucumbers

Halve them lengthwise and scoop out the seeds to make room for the chicken mixture.

4. Fill and serve

Spoon the salad into the cucumber boats and add your favorite garnish before enjoying.

What can I serve with Dill Pickle Chicken Cucumber Boats?

While you can serve this recipe as directed in the cucumber boats, there are a ton of more delicious ways to serve this recipe!

• With chips or veggies: Swap the cucumber boats with a side of Baked Potato Chips, Microwave Veggie Chips, veggie sticks, or cucumber slices for a quick protein-packed snack!
• On a salad: Plop a big old scoop of the chicken salad on a bed of greens with a light vinaigrette for a low-carb lunch.
• With potatoes: Add some Easy Roasted Potatoes or Baked Sweet PotatoFries on the side of the chicken salad for some healthy carbs!

Variations and Swaps

Get creative with these easy variations and substitutions to make the recipe your own.

• Pickle swap: Swap dill pickles for bread-and-butter pickles for a sweeter flavor profile, or use spicy pickles for extra zing. You can also mix in a variety of pickles for more complexity.
• Spicy kick: Add chopped jalapeños, pickled banana peppers, or a dash of hot sauce to the chicken salad for heat. For a smoky-spicy combo, try a pinch of chipotle powder.
• Base options: Replace cucumbers with lettuce wraps, mini bell peppers, hollowed tomatoes, or endive leaves for a fun presentation. This can also help tailor the recipe for different dietary preferences.
• Creamy twist: Swap plain Greek yogurt for additional mayonnaise for a richer flavor, or use mashed avocado for a creamy, dairy-free alternative. Adding a spoonful of sour cream can also give it extra tang.
• Herb boost: Fresh dill is classic, but you can mix in parsley, chives, or tarragon for a different flavor dimension.
• Onion swap: Instead of green onions, use red onions for a slightly more intense bite.
• Smoky spin: Add some chopped bacon to the chicken salad for a bit of smoky flavor.

Storage and Leftovers

Proper storage ensures your cucumber boats stay fresh and delicious.

• Store: Keep the chicken salad in an airtight container in the refrigerator for up to 3 days. If prepping cucumbers in advance, store them separately, wrapped in paper towels inside a container or zip-top bag to absorb excess moisture and maintain crispness.
• Leftovers: If the cucumbers have already been filled and you have leftovers, remove the filling and store it separately from the cucumber shells. This prevents sogginess and allows you to reuse the filling in sandwiches, Chicken Salad Lettuce Wraps, or over leafy greens for a quick salad!