Cucumber Cups with Chicken Salad

Sheri Mullins

By
@shlymu64

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

Rating:
★★★★★ 1 vote
Comments:
Serves:
36 pieces (approximately)
Prep:
35 Min
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

Step-By-Step

1Finely dice the chicken, apples, onion, and walnuts. Place in large bowl with 2 T lemon juice and stir until coated.
2Fold in grapes and cranberries. Stir in Mrs Dash and Poultry Seasoning.
3In 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.
4Meanwhile, wash cucumbers and remove strips of the peel using a vegetable peeler so it looks like alternating light and dark strips.
5Cut cucumbers into 1 to 1-1/2 inch thick slices. All slices should be level with each other.
6Using melon baller, scoop out most of the inside. Leave the walls and a thick portion of the bottom intact.
7Using large side of melon baller, fill each cucumber cup with chicken salad.
8Scrap carrot with vegetable peeler to remove the outside. Shred carrot with grater and top each cucumber cup with a litte bit of the carrot.
9NOTE: The remainder can be served in crossiants as sandwiches.

About this Recipe

Main Ingredient: Chicken
Regional Style: American
Other Tags: Quick & Easy, Healthy