I have made these delicious pickles using sugar (in that other life)but they should work just fine with Splenda. Also, they are very easy and don't require any canning techniques. This should give your tuna and chicken salads the right flavor. Also, the juice could be used in deviled eggs.

Candied Dill Pickles

1 quart dill (or sour) pickles, sliced
1/2 cup tarragon vinegar (cider vinegar is fine)
2 and 3/4 cups Splenda
2 tablespoons mixed pickling spice (found in the spice section of grocery)tied in cheesecloth

Drain pickles. Slice. Combine pickles, vinegar, Splenda, and spices. Let stand at room temperature till sugar is dissolved - about 4 hours. Return half the pickles to the jar, add spice bag, add remaining pickles and syrup. Cover and refrigerate at least 4 days to develop flavor. Remove spiuce bag after 5 or 6 days.