Cucumber Cups with Chicken Salad

Sheri Mullins


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


★★★★★ 1 vote

36 pieces (approximately)
35 Min


  • 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

How to Make Cucumber Cups with Chicken Salad


  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.

Printable Recipe Card

About Cucumber Cups with Chicken Salad

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

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