Chicken Salad Cucumber Cups

Why You’ll Love This Recipe

These cucumber cups are low-carb, gluten-free, and bursting with flavor and texture. They’re incredibly easy to assemble, making them ideal for last-minute appetizers, brunch spreads, or meal prep. The contrast of cool, crunchy cucumber with savory, creamy chicken salad makes every bite satisfying and refreshing.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Cooked chicken (shredded or chopped)
• Mayonnaise or Greek yogurt
• Dijon mustard (optional)
• Celery (finely diced)
• Red onion or green onions (finely chopped)
• Fresh dill or parsley (chopped)
• Salt and pepper
• Cucumbers (English or Persian cucumbers work best)
• Lemon juice (optional for brightness)

Directions

1. In a mixing bowl, combine shredded chicken, mayonnaise (or yogurt), mustard, celery, onion, herbs, salt, pepper, and a squeeze of lemon juice. Mix until well combined.
2. Slice cucumbers into 1 to 1½ inch thick rounds.
3. Use a melon baller or small spoon to carefully scoop out the center of each round, creating a small well without cutting all the way through.
4. Spoon a generous amount of chicken salad into each cucumber cup.
5. Garnish with extra herbs or a sprinkle of black pepper, if desired.
6. Serve immediately or chill until ready to serve.

Servings and timing

This recipe makes approximately 20 cucumber cups (about 4–6 servings).
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes

Variations

• Avocado Chicken Salad: Use mashed avocado in place of mayo for a creamy, dairy-free option.
• Spicy Kick: Add a dash of hot sauce or chopped jalapeños to the chicken salad.
• Fruity Twist: Add halved grapes or chopped apples for sweetness and crunch.
• Mediterranean Style: Include diced olives, feta cheese, and oregano.
• Asian-Inspired: Add sesame oil, soy sauce, and a sprinkle of sesame seeds.

Storage/Reheating

Store leftover chicken salad (separate from the cucumbers) in an airtight container in the refrigerator for up to 3 days.
Assembled cucumber cups are best enjoyed fresh but can be stored in the fridge for up to 24 hours. Do not freeze, as cucumbers do not thaw well. No reheating needed.

FAQs

Can I make these ahead of time?

You can prepare the chicken salad and cucumber cups separately a day ahead and assemble just before serving.

What kind of chicken should I use?

Any cooked chicken works—rotisserie, grilled, baked, or even canned (well-drained).

How do I keep the cucumber cups from getting soggy?

Assemble them shortly before serving and avoid overfilling with overly wet salad.

Can I use yogurt instead of mayo?

Yes, plain Greek yogurt makes a great lighter substitute.

Are these low-carb?

Yes, they are naturally low in carbs and high in protein, making them great for keto or paleo diets.

What type of cucumber is best?

English or Persian cucumbers are ideal as they have thinner skin and fewer seeds.

Can I use tuna or egg salad instead?

Absolutely. This recipe works great with other creamy salads too.

How long do they last after assembly?

They’re best eaten within a few hours but can be kept in the fridge for up to 24 hours.

Can I make these dairy-free?

Yes, just use dairy-free mayo or avocado in place of yogurt or standard mayo.

What’s the best way to scoop out the cucumbers?

Use a melon baller or a small teaspoon, being careful not to scoop all the way through.

Conclusion

Chicken Salad Cucumber Cups are a quick, nutritious, and elegant option for snacks, parties, or light meals. With their crisp base and creamy filling, they offer a satisfying bite without the heaviness of bread or crackers. Easy to customize and fun to serve, they’re a fresh favorite everyone will love.

Chicken Salad Cucumber Cups

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Chicken Salad Cucumber Cups are crisp, refreshing appetizers made by filling cucumber rounds with creamy, flavorful chicken salad. Perfect for parties, brunch, or healthy snacking, they’re low-carb, gluten-free, and easy to customize.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 20 minutes
• Yield: 20 cucumber cups (4–6 servings)
• Category: Appetizer
• Method: No-Cook
• Cuisine: American

Ingredients

• 1 1/2 cups cooked chicken, shredded or chopped
• 1/4 cup mayonnaise or Greek yogurt
• 1 tsp Dijon mustard (optional)
• 1/4 cup celery, finely diced
• 2 tbsp red onion or green onion, finely chopped
• 1 tbsp fresh dill or parsley, chopped
• 1 tsp lemon juice (optional)
• Salt and pepper, to taste
• 2 large English cucumbers or 4 Persian cucumbers

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Instructions

1. In a bowl, mix chicken, mayonnaise (or yogurt), Dijon mustard, celery, onion, herbs, lemon juice (if using), salt, and pepper until well combined.
2. Slice cucumbers into 1 to 1½-inch thick rounds.
3. Use a melon baller or small spoon to scoop out the center of each cucumber slice, creating a small well without cutting through.
4. Spoon a generous amount of chicken salad into each cucumber cup.
5. Garnish with fresh herbs or a sprinkle of black pepper, if desired.
6. Serve immediately or chill until ready to serve.

Notes

• Use Greek yogurt for a lighter option or mashed avocado for dairy-free.
• Assemble just before serving to keep cucumbers crisp.
• Great way to use leftover chicken or rotisserie chicken.
• Can be made with tuna salad or egg salad instead of chicken.

Nutrition

• Serving Size: 3 cucumber cups
• Calories: 90
• Sugar: 1g
• Sodium: 150mg
• Fat: 6g
• Saturated Fat: 1g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 2g
• Fiber: 0g
• Protein: 7g
• Cholesterol: 25mg