By Amy Herald Meave
In the summer I get a ridiculous amount of cucumbers from my garden, so I'm always looking for ways to utilize these yummy veggies. These are lovely hors d'oeuvres for any party. They're attractive and tasty!
(5 oz.) chunk chicken, drained and flaked
hard cooked egg, finely chopped
intact pecan halves
1Combine all ingredients except pecan halves and cucumbers; cover and refrigerate at least 2 hours.
2Thoroughly wash cucumbers. Peel one strip down the side of cucumber, leaving 1/4-inch of peel intact; repeat procedure around the perimeter of the entire cucumber. Slice into 1/4-inch slices.
3Spoon 1 Tablespoon of chicken mixture on each cucumber slice; top each with a toasted pecan half. Yield 3 dozen