Description
A refreshing twist on classic chicken salad served in crisp cucumber boats, bringing together creamy chicken salad and crunchy cucumbers.
Ingredients
Scale
- 1/4 cup nonfat plain Greek yogurt
- 2 tbsp light mayonnaise
- 2 tbsp light cream cheese (room temperature)
- 2 tbsp relish (sweet or dill)
- 1 tbsp dill pickle juice
- 1 tsp whole grain mustard (or Dijon)
- 1/2 tsp dried dill
- Salt and pepper to taste
- 2 cups cooked chicken, shredded
- 2/3 cup dill pickles, chopped (well-drained)
- 1/2 cup celery, diced
- 1/4 cup green onions, sliced
- 2 English cucumbers
Instructions
- Mix the Base: In a large bowl, combine the Greek yogurt, light mayo, cream cheese, relish, dill pickle juice, whole grain mustard, dried dill, and a sprinkle of salt and pepper. Blend everything together until smooth.
- Add the Good Stuff: Gently fold in the shredded chicken, chopped pickles, diced celery, and green onions. Stir until well mixed.
- Let It Chill: Refrigerate the mixture for at least 1 hour to allow the flavors to meld.
- Prep the Cucumbers: Use a spoon to scoop out the seeds from the cucumbers carefully.
- Fill and Garnish: Generously fill each cucumber half with the chicken salad mixture and garnish as desired.
Notes
These boats are best enjoyed fresh. For meal prep, package cucumbers and filling separately.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No Cooking
- Cuisine: American
Nutrition
- Serving Size: 2 boats
- Calories: 220
- Sugar: 3g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 30mg