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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.

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

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

Find it online: https://thefamilycooking.com/chicken-salad-cucumber-cups/