Paleo Chicken Salad Cucumber Cups are a very simple, light and refreshing appetizer. I have made them with leftover Thanksgiving turkey, rotisserie chicken, or I simply grilled, baked or simmered a few pieces of boneless chicken. You can also stuff tomatoes, baked zucchini, or use the chicken salad to make lettuce wraps.

I have made these several times, and have used different herbs and seasonings each time. So far my favorite is dill. When working with fresh herbs it is sometimes hard to give you an accurate measurement, because it all depends on how much you pack the herbs in the spoon, how fine you chop them or how fresh they are. So add fresh herbs to taste.

Valentines is right around the corner and I was saving one of my best chocolate creations for this week. A few months back I made the most delicious and dense chocolate cake, a fusion of a Bundt cake with a dense and creamy fudge feel to it. I have been trying to figure out where I wrote down the recipe and apparently I didn’t, or I lost it along with the many other post-its or credit card statements where I write my recipes as I cook. I definitely need to come up with a better system. I will try to make something sweet and “chocolaty” in the next few days

For other appetizer ideas, check my paleo empanadas, roast beef cucumber sandwiches or sesame chicken wings

Ingredients:

1 1/2 cups of cooked boneless chicken or turkey
1/4 cup of mayo
2-3 tbsp of chipped chives or fresh dill
2 tbsp of lemon juice
1 tablespoon of Dijon mustard
Salt and pepper to taste
5 or 6 cucumbers (peeled or unpeeled)
Paprika to sprinkle on top (optional)

Preparation:

• Using a food processor pulse in the chicken, mayo, mustard, lemon juice, herbs, and spices, until the chicken is chopped in small pieces. If you don’t have a food processor you can chop it all by hand and combine in a large bowl.
• Cut the ends of the cucumbers.
• Slice the cucumbers into 1 to 1 1/2 inch-thick slices.
• Using a spoon or melon baller scoop out some of the seeds of the cucumber, but leave a layer at the bottom to hold the filling. 
• Stuff the cucumbers with the chicken salad.
• Sprinkle with some paprika or chopped chives.

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Paleo Chicken Salad Cucumber Cups

Author: Edible Harmony

Serves: 10

Prep time:  20 mins

Total time:  20 mins

Ingredients

• 1½ cups of cooked boneless chicken or turkey
• ¼ cup of mayo
• 2-3 tbsp of chipped chives or fresh dill
• 2 tbsp of lemon juice
• 1 tablespoon of Dijon mustard
• Salt and pepper to taste
• 5 or 6 cucumbers (peeled or unpeeled)
• Paprika to sprinkle on top (optional)

Instructions

1. Using a food processor pulse in the chicken, mayo, mustard, lemon juice, herbs, and spices, until the chicken is chopped in small pieces. If you don’t have a food processor you can chop it all by hand and combine in a large bowl.
2. Cut the ends of the cucumbers.
3. Slice the cucumbers into 1 to 1½ inch-thick slices.
4. Using a spoon or melon baller scoop out some of the seeds of the cucumber, but leave a layer at the bottom to hold the filling.
5. Stuff the cucumbers with the chicken salad.
6. Sprinkle with some paprika or chopped chives

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Edible Harmony