Description
A refreshing, light dish featuring creamy chicken salad wrapped in crisp cucumber ribbons, perfect for warm days and easy entertaining.
Ingredients
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Cooked chicken breast, finely chopped or shredded – 2 cups (about 300 g)
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English cucumbers, large – 2 (about 700 g total)
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Plain Greek yogurt – 1/2 cup (120 g)
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Mayonnaise – 1/4 cup (60 g)
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Fresh lemon juice – 2 tablespoons (30 ml)
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Dijon mustard – 1 teaspoon (5 g)
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Red bell pepper, finely diced – 1/4 cup (40 g)
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Celery, finely chopped – 1/4 cup (30 g)
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Green onions, thinly sliced – 2 tablespoons (20 g)
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Fresh dill, finely chopped – 2 tablespoons (8 g)
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Fresh parsley, chopped – 2 tablespoons (8 g)
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Salt – 3/4 teaspoon (4 g), or to taste
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Black pepper – 1/2 teaspoon (1 g)
Instructions
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In a bowl, whisk together Greek yogurt, mayonnaise, lemon juice, and Dijon mustard until smooth.
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Add chicken, red bell pepper, celery, green onions, dill, parsley, salt, and black pepper. Mix gently until well combined.
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Slice cucumbers lengthwise into thin ribbons using a mandoline or vegetable peeler.
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Place about 1 tablespoon (20 g) of chicken salad at one end of each cucumber slice and roll up gently.
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Arrange seam-side down on a platter and chill for 20–30 minutes before serving.
Notes
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Use English cucumbers for best texture and minimal seeds.
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The chicken salad filling can be prepared a day in advance and refrigerated.
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Serve chilled for the most refreshing flavor.
- Prep Time: 20 minutes
- Cook Time: 0 minutes