Chicken Salad in Cucumber Cups
- Minutes to Prepare:
- Number of Servings: 2
Ingredients
1 1/4 cup diced roast chicken breast (6 oz)2/3 cup diced tomato (4 oz)1 tbsp diced red onion1 tsp mustard3 tbsp Best Foods Light Mayo1/2 tsp pepper1/2 tsp Spice Hunter Salt Free Mesquite Seasoning1/4 tsp dill1 large cucumber, about 18 oz
Serving size and number of pieces per serving varies based on the size of your cucumber and how thick you slice it, but serves two people. Good for lunch, or make smaller servings for snacks.
Slice cucumber into about 1 inch thick rounds. Use a melon baller or spoon to scoop out centers, leaving the bottom in tact to make a cup. Dice middles and any trimmings to add to the chicken salad, about 1/2 cup worth.
Finely dice the chicken, onion and tomato. Add diced cucumber centers, mustard, mayonnaise, pepper and mesquite seasoning. Spoon chicken salad into cucumber rounds, heaping up. Sprinkle dill over tops.
May have some leftover chicken salad for "refills" or make more cucumber cups for it, or serve it on crackers or green salad.
Number of Servings: 2
Recipe submitted by SparkPeople user STAREVE.
Slice cucumber into about 1 inch thick rounds. Use a melon baller or spoon to scoop out centers, leaving the bottom in tact to make a cup. Dice middles and any trimmings to add to the chicken salad, about 1/2 cup worth.
Finely dice the chicken, onion and tomato. Add diced cucumber centers, mustard, mayonnaise, pepper and mesquite seasoning. Spoon chicken salad into cucumber rounds, heaping up. Sprinkle dill over tops.
May have some leftover chicken salad for "refills" or make more cucumber cups for it, or serve it on crackers or green salad.
Number of Servings: 2
Recipe submitted by SparkPeople user STAREVE.
Nutritional Info Amount Per Serving
- Calories: 212.5
- Total Fat: 8.8 g
- Cholesterol: 57.5 mg
- Sodium: 277.5 mg
- Total Carbs: 12.8 g
- Dietary Fiber: 3.1 g
- Protein: 23.0 g
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