Chicken Salad Cucumber Cups

Chicken Salad Cucumber Cups

Crisp cucumber rounds cradle creamy chicken salad for a cool, bite-sized appetizer.

Total 1 hr 35 min Makes 24 cups Calories 38/serving

Dietary

Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Eggs

Diced chicken is tossed with mayonnaise, celery, and fresh herbs, then spooned into hollowed cucumber cups for a light, low-carb bite. These are easy to assemble ahead and make a refreshing addition to a party platter or a light lunch spread. Serve chilled for the crispest texture.

Ingredients

  • 2 cups cooked chicken breast, diced small
  • 1/3 cup mayonnaise
  • 2 tablespoons celery, finely diced
  • 2 tablespoons red onion, finely diced
  • 1 tablespoon fresh dill, chopped
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, freshly ground
  • 3 large English cucumbers
  • 1 tablespoon fresh chives, chopped, for garnish
  • 1/4 teaspoon paprika, for garnish

Method

  1. In a medium bowl, stir together the diced chicken, mayonnaise, celery, red onion, dill, lemon juice, salt, and pepper until evenly combined.

  2. Cover the chicken salad and refrigerate while you prepare the cucumber cups, at least 15 minutes.

  3. Trim the ends off each cucumber and slice into rounds about 1 inch thick, yielding about 24 rounds total.

  4. Using a small melon baller or spoon, scoop out the center of each round to form a cup, leaving the bottom intact.

  5. Arrange the cucumber cups on a serving platter and spoon the chilled chicken salad into each cup, about 1 tablespoon per cup.

  6. Garnish with chopped chives and a light dusting of paprika, then serve immediately or refrigerate until ready to serve.

Rate this recipe

★ 4.3 (1)

Chicken Salad Cucumber Cups

Diced chicken is tossed with mayonnaise, celery, and fresh herbs, then spooned into hollowed cucumber cups for a light, low-carb bite. These are easy to assemble ahead and make a refreshing addition to a party platter or a light lunch spread. Serve chilled for the crispest texture.

1 hr 35 min 24 cups 38 cal

Ingredients

  • 2 cups cooked chicken breast, diced small
  • 1/3 cup mayonnaise
  • 2 tablespoons celery, finely diced
  • 2 tablespoons red onion, finely diced
  • 1 tablespoon fresh dill, chopped
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, freshly ground
  • 3 large English cucumbers
  • 1 tablespoon fresh chives, chopped, for garnish
  • 1/4 teaspoon paprika, for garnish

Method

  1. 1

    In a medium bowl, stir together the diced chicken, mayonnaise, celery, red onion, dill, lemon juice, salt, and pepper until evenly combined.

  2. 2

    Cover the chicken salad and refrigerate while you prepare the cucumber cups, at least 15 minutes.

  3. 3

    Trim the ends off each cucumber and slice into rounds about 1 inch thick, yielding about 24 rounds total.

  4. 4

    Using a small melon baller or spoon, scoop out the center of each round to form a cup, leaving the bottom intact.

  5. 5

    Arrange the cucumber cups on a serving platter and spoon the chilled chicken salad into each cup, about 1 tablespoon per cup.

  6. 6

    Garnish with chopped chives and a light dusting of paprika, then serve immediately or refrigerate until ready to serve.