Crunchy pickles elevate chicken salad in this recipe from “Come Hungry” by Baked by Melissa founder Melissa Ben-Ishay. It’s not just about the tangy flavor burst—it’s a chance to ditch typical sandwiches and enjoy open-faced creations with double the deliciousness.
This isn’t your grandma’s bland chicken salad; it bursts with fresh herbs, crisp veggies, and that signature pickle punch. The author calls for freshly grated carrots and celery for an extra satisfying crunch alongside the chopped dill pickles. You’ll also find bright flavors from scallions and lemon juice in the creamy dressing made with mayonnaise, Dijon mustard, and a touch of pickle brine.
The open-faced presentation is key here: two sandwiches worth of flavor in every toasted slice of sourdough. It’s topped with crisp lettuce and juicy tomato slices, finished with a sprinkle of fresh dill for color and extra aroma.
While packed with protein from shredded chicken, you can amp it up even further by adding chickpeas or serving it alongside cottage cheese.
A Protein Powerhouse:
Don’t underestimate this salad; one serving delivers around 30 grams of protein thanks to the chicken. But if your goal is to maximize protein intake, consider tossing in a can of chickpeas, adding a side of cottage cheese, or simply going for a larger portion.
This recipe provides a simple, delicious way to enjoy chicken salad with a modern twist – perfect for a quick and satisfying lunch that won’t leave you feeling heavy.
