Description
Delightfully refreshing cucumber boats filled with creamy chicken salad, perfect for summer gatherings.
Ingredients
Scale
- 2 cucumbers
- 1 cup cooked chicken breast, shredded
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1/4 cup crunchy celery, diced
- 1/4 cup pecans, chopped
- 1/4 cup dried cranberries
- 2 scallions, chopped
Instructions
- Cut the cucumbers in half lengthwise and scoop out the seeds to create boats.
- Combine the shredded chicken, mayonnaise, Dijon mustard, diced celery, chopped pecans, dried cranberries, and scallions in a mixing bowl.
- Stir until well combined to create a creamy chicken salad.
- Spoon the chicken salad mixture into the hollowed-out cucumber boats.
- Serve immediately, optionally garnished with fresh herbs.
Notes
Make-ahead tip: Prepare the chicken salad a few hours in advance, but assemble the cucumber boats just before serving to maintain freshness.
Nutrition
- Serving Size: 1 cucumber boat
- Calories: 150
- Sugar: 3g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg