Looking for a crisp, low-carb, and incredibly flavorful appetizer or light lunch? These Grilled Chicken Salad Filled Cucumber Cups hit every single mark. By swapping out heavy bread or crackers for fresh garden cucumbers and packing them with homemade grilled chicken salad, you get a bite-sized treat that feels both light and satisfying!
*This post was originally published on June 10, 2013 and was updated with tips and tricks for a tasty recipe.
Why We Love This Recipe
- Smoky Flavor Element: Grilling your own chicken infuses a rich, smoky depth that standard canned or boiled chicken salad simply can’t match.
- Fresh & Crunchy: Crisp garden cucumbers provide a hydrating, low-carb vehicle for the creamy chicken filling.
- Perfect for Entertaining: These bite-sized cups look stunning on a platter and make an effortless finger-food appetizer for parties, showers, or warm-weather gatherings.
Ingredients
- 3 Large Garden Cucumbers
- 1 pound of chicken salad (Grilled and shredded; mixed with 1/3 cup Kraft Mayo, plus some chopped celery and onion. Tip: Cater the mayo and mix-ins to the exact amount of chicken you use! Grilling the chicken first adds a smoky flavor dimension that takes this recipe to the next level).
- Cherry tomatoes (halved, for the toppers)
Kitchen Equipment Needed
- Cutting Board & Chef’s Knife: For slicing the cucumbers and chopping celery, onion, and tomatoes.
- Apple Corer or Small Spoon: For scooping out the centers of the cucumber slices to form little “cups.”
- Mixing Bowl: For tossing together your shredded grilled chicken, mayo, celery, and onion.
- Grill or Grill Pan: For cooking the chicken to achieve that signature smoky flavor.
Step-by-Step Instructions
- Grill and Shred the Chicken: Grill your chicken breasts until fully cooked and wonderfully charred, then shred the meat.
- Mix the Chicken Salad: In a mixing bowl, combine the shredded grilled chicken with 1/3 cup of mayonnaise, along with some finely chopped celery and onion. Mix thoroughly until creamy.
- Prep the Cucumber Cups: Wash your large garden cucumbers and slice them into thick rounds (about 1.5 to 2 inches thick). Use a small spoon or an apple corer to hollow out a shallow well in the center of each slice, making sure not to push all the way through the bottom.
- Fill and Top: Spoon the savory grilled chicken salad generously into each cucumber cup.
- Garnish & Serve: Top each filled cup with a halved cherry tomato for a pop of color and fresh acidity. Serve immediately and enjoy!
Frequently Asked Questions & Storage
Can I make these ahead of time?
You can prep the grilled chicken salad and slice the cucumbers a few hours in advance, but it is best to assemble the cups right before serving so the cucumbers stay crisp and don’t release too much moisture.
How should I store leftovers?
Store any leftover chicken salad in an airtight container in the refrigerator for up to 3 to 4 days. Store leftover cucumber slices separately in a sealed container to keep them crisp.
More Tasty Chicken Salad Recipes to Try Today
- Deli Style Chicken Salad
- Caesar Chicken Salad Stuffed Peppers
- Best Canned Chicken Salad
- BLT Chicken Salad
- Fall Chicken Salad with Apples
Crispy & Refreshing: Grilled Chicken Salad Filled Cucumber Cups
Make these crisp, low-carb Grilled Chicken Salad Filled Cucumber Cups! Packed with smoky grilled chicken, creamy mayo, and fresh cherry tomatoes.
Servings 9 cups
Calories 465cal
Cost $8
Equipment
- cutting board & chef's knife
- Apple Corer or Small Spoon
- Mixing bowl
- Grill or Grill Pan
Ingredients
- 3 large Garden Cucumbers
- 1 pound of chicken salad Grilled and shredded; mixed with 1/3 cup mayo, plus some chopped celery and onion. Tip: Cater the mayo and mix-ins to the exact amount of chicken you use! Grilling the chicken until the internal temp is 165℉ is key. It also adds a smoky flavor dimension that takes this recipe to the next level.
- 9 whole Cherry tomatoes whole for "cherry" effect
Instructions
- Grill your chicken breasts until fully cooked and the internal temperature has reached 165℉; shred the meat.
- In a mixing bowl, combine the shredded grilled chicken with 1/3 cup of mayonnaise, along with some finely chopped celery and onion. Mix thoroughly until creamy.
- Wash your large garden cucumbers and slice them into thick rounds (about 1.5 to 2 inches thick). Use a small spoon or an apple corer to hollow out a shallow well in the center of each slice, making sure not to push all the way through the bottom.
- Spoon the savory grilled chicken salad generously into each cucumber cup.
- Top each filled cup with a halved cherry tomato for a pop of color and fresh acidity. Serve immediately and enjoy!
Notes
Nutritional values may vary and are meant to be a guide.
Nutrition
Serving: 1cup | Calories: 465cal | Carbohydrates: 2g | Protein: 1g | Fat: 50g | Saturated Fat: 15g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 23g | Cholesterol: 43mg | Sodium: 2mg | Potassium: 129mg | Fiber: 1g | Sugar: 1g | Vitamin A: 72IU | Vitamin C: 3mg | Calcium: 13mg | Iron: 0.2mg
Lovely work! Would you be happy to link it in to the current Food on Friday which is about all things BBQ? This is the link . I do hope to see you there. Cheers
Amy, so glad you brought this over to the BBQ. I hope to see you again soon. Cheers
Awesome! Thank you!