Cucumber Cups with Chicken Salad
Rating:
★★★★★ 1 vote
Comments:
Serves:
36 pieces (approximately)
Prep:
35 Min
Method:
Refrigerate/Freeze
Ingredients
- 4
- large cucumbers
- 1
- large carrot
- 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
CHICKEN SALAD
How to Make Cucumber Cups with Chicken Salad
- 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 Cucumber Cups with Chicken Salad
Course/Dish: Poultry Appetizers, Vegetable Appetizers
Main Ingredient: Chicken
Regional Style: American
Other Tags: Quick & Easy, Healthy
