Chicken Salad Cucumber Roll Ups
A light and crisp low-carb twist on classic chicken salad, these roll ups are perfect for lunches and parties.
Ingredients
Cucumber
- 2 large Cucumbers Choose firm, seedless English cucumbers if possible.
Chicken Salad Filling
- 2 cups Cooked shredded chicken (rotisserie or grilled) Rotisserie chicken provides flavor and juiciness.
- ½ cup Plain Greek yogurt (or mayonnaise) Greek yogurt offers a tangy, lighter option.
- 1 tablespoon Dijon mustard
- ¼ cup Red onion, finely chopped Rinse under cold water for milder flavor if needed.
- ¼ cup Celery, finely chopped
- 2 tablespoons Fresh dill, chopped (or 1 tablespoon dried dill) Use fresh for brighter flavor.
- to taste Salt and pepper
Optional
- Lettuce leaves For added crunch.
Instructions
Preparation
- Wash and dry the cucumbers thoroughly. Trim the ends, then slice each cucumber lengthwise into thin strips about ¼ inch thick.
- If strips are too wet, blot them with paper towels to prevent the filling from becoming soggy.
Making the Chicken Salad
- In a medium mixing bowl, combine the shredded chicken, Greek yogurt (or mayonnaise), Dijon mustard, finely chopped red onion, chopped celery, and dill.
- Season with salt and pepper and stir until everything is evenly coated and creamy. Adjust flavors with lemon or mustard if needed.
Assembling the Roll-Ups
- Lay a cucumber strip flat and spoon a line of chicken salad at one end.
- Roll the cucumber inward to keep the filling contained. Secure with a toothpick if needed.
- Repeat until all strips are filled.
Chilling and Serving
- Arrange the roll-ups on a tray and chill in the refrigerator for about 30 minutes.
- Cut each roll-up into bite-sized pieces if desired before serving.
Notes
Use less-seeded cucumbers for stability and moisture retention. Store in an airtight container for up to 48 hours.