Cucumber Cups with Chicken Salad

Sheri Mullins Recipe

By Sheri Mullins shlymu64

Light and refreshing for an appetizer. Great for a shower!


Recipe Rating:
 1 Rating
Serves:
36 pieces (approximately)
Prep Time:
Cooking Method:
Refrigerate/Freeze

Ingredients

4
large cucumbers
1
large carrot
CHICKEN SALAD
1
deli cooked chicken, diced small (italian herb flavored)
1/2
medium fuji apple, diced small
1/2 c
red/green seedless grapes, diced small
1/4 c
dried cranberries
1/4 c
red onion, diced small
1/4 c
walnut pieces, chopped small
3/4 tsp
mrs dash (garlic and herbs)
1/4 tsp
poultry seasoning
2 Tbsp
lemon juice
3 Tbsp
vanilla yogurt
7 Tbsp
miracle whip

Directions

1
Finely dice the chicken, apples, onion, and walnuts. Place in large bowl with 2 T lemon juice and stir until coated.
2
Fold in grapes and cranberries. Stir in Mrs Dash and Poultry Seasoning.
3
In a small bowl, add yogurt and miracle whip; combine until thoroughly mixed. Add this to chicken mixture and combine until thoroughly mixed.
NOTE: you may not need all of the yogurt/mayo mixture depending upon how much coating you like

Cover and place in refrigerator.
4
Meanwhile, wash cucumbers and remove strips of the peel using a vegetable peeler so it looks like alternating light and dark strips.
5
Cut cucumbers into 1 to 1-1/2 inch thick slices. All slices should be level with each other.
6
Using melon baller, scoop out most of the inside. Leave the walls and a thick portion of the bottom intact.
7
Using large side of melon baller, fill each cucumber cup with chicken salad.
8
Scrap carrot with vegetable peeler to remove the outside. Shred carrot with grater and top each cucumber cup with a litte bit of the carrot.
9
NOTE: The remainder can be served in crossiants as sandwiches.