Real Recipes From Real Home Cooks ®

cucumber cups with chicken salad

(1 rating)
Recipe by
Sheri Mullins
Midland, TX

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

(1 rating)
yield 36 pieces (approximately)
prep time 35 Min
method Refrigerate/Freeze

Ingredients For cucumber cups with chicken salad

  • 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.