Cucumber Cups with Chicken Salad

Sheri Mullins


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

Featured Pinch Tips Video

★★★★★ 1 vote
36 pieces (approximately)
35 Min


large cucumbers
large carrot


deli cooked chicken, diced small (italian herb flavored)
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


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.

Step 5 Direction Photo

5Cut cucumbers into 1 to 1-1/2 inch thick slices. All slices should be level with each other.

Step 6 Direction Photo

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.

Step 8 Direction Photo

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