Dill Pickle Chicken Cucumber Boats

Dill Pickle Chicken Cucumber Boats

A refreshing and tangy chicken salad served in cucumber halves for a light and delightful summer dish.

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Prep Time 15

Total Time 15

Servings: 4 servings

Course: Appetizer, Lunch

Cuisine: American, Healthy

Calories: 250

Ingredients Method Notes

Ingredients

Chicken Salad Base

1/4 cup nonfat plain Greek yogurt A great source of protein that keeps the salad creamy.
2 tbsp light mayonnaise For richness without the guilt.
2 tbsp light cream cheese Room temperature, or extra Greek yogurt/mayo for a lighter version.
2 tbsp relish Sweet or dill; adds tang and a touch of sweetness.
1 tbsp dill pickle juice Essential for that signature pickle punch.
1 tsp whole grain mustard For a zesty kick.
1/2 tsp dried dill Fresh dill can also be used for added flair.
to taste Salt and pepper
2 cups cooked chicken, shredded Use rotisserie chicken for convenience!
2/3 cup dill pickles, chopped Well drained; the star of the show!
1/2 cup celery, diced For that satisfying crunch.
1/4 cup green onions, sliced To add a mild onion flavor.

Cucumber Boats

2 pieces English cucumbers These will serve as our delightful vessels!

Method

Preparation

In a large bowl, combine the Greek yogurt, light mayo, cream cheese, relish, dill pickle juice, whole grain mustard, dried dill, salt, and pepper. Mix well, tasting as you go to adjust seasonings.
Toss in the shredded chicken, chopped pickles, diced celery, and green onions. Stir the mixture thoroughly until everything is well combined.
If your schedule allows, refrigerate for about an hour to enhance flavors.
Slice the English cucumbers in half lengthwise and scoop out the seeds to create a boat-like shape.
Generously spoon the chicken salad into each cucumber half and garnish as desired.

Notes

Store leftover salad in an airtight container in the fridge for up to 3 days. It's best to keep the filling separate from the cucumbers to maintain crunchiness.