Chicken Salad Cucumber Roll Ups (Printable Version)
Creamy chicken salad wrapped in refreshing cucumber ribbons for a light, satisfying bite.
# What You Need:
→ Chicken Salad
01 - 1 1/2 cups cooked chicken breast, finely shredded
02 - 1/4 cup mayonnaise
03 - 2 tablespoons Greek yogurt
04 - 1 teaspoon Dijon mustard
05 - 1/4 cup celery, finely diced
06 - 2 tablespoons red onion, finely minced
07 - 1 tablespoon fresh dill, chopped
08 - 1 teaspoon lemon juice
09 - Salt and pepper to taste
→ Roll Ups
10 - 2 large English cucumbers
11 - 1/4 cup carrot, julienned (optional)
# How to Make It:
01 - In a medium mixing bowl, combine shredded chicken, mayonnaise, Greek yogurt, Dijon mustard, celery, red onion, dill, lemon juice, salt, and pepper. Mix thoroughly until fully blended and creamy.
02 - Wash and dry the cucumbers. Using a mandoline or vegetable peeler, slice cucumbers lengthwise into long, thin ribbons, about 16 even slices total.
03 - Place a cucumber ribbon flat on a clean work surface. Spread approximately 1 1/2 tablespoons of chicken salad along one end. Top with a few julienned carrots if desired.
04 - Gently roll up the cucumber from the filled end, securing the chicken salad inside. Place seam side down on a serving platter.
05 - Repeat the rolling process with remaining cucumber ribbons and chicken salad until all ingredients are used.
06 - Serve immediately for optimal freshness, or cover and refrigerate for up to 2 hours before serving to maintain texture.
# Expert Advice:
01 -
- The cool crunch against creamy filling hits every texture craving at once
- They look fancy but come together in under 20 minutes flat
- Perfect for avoiding heavy party food while still feeling satisfied
02 -
- These are best served within 2 hours or the cucumbers start to release water
- Pat your cucumber ribbons dry with paper towels for better adhesion
03 -
- English cucumbers stay firmer longer than regular ones
- A microplane makes quick work of mincing the red onion