Herbed Chicken Cucumber Boats
Fresh, crunchy, and packed with protein, these cucumber boats are a fun twist on chicken salad—with no mayo and no bread in sight. They're light enough for spring but satisfying enough to keep you full and energized.
Ingredients
- 1 large English cucumber, halved lengthwise and seeds scooped out
- 6 oz cooked chicken breast, shredded
- ¼ cup plain Greek yogurt
- 1 tbsp Dijon mustard
- 1 tbsp fresh dill, chopped
- 1 tbsp chives or green onion, chopped
- 1 tsp lemon zest
- 1 tbsp lemon juice
- Salt & pepper to taste
- Optional topping: sliced almonds or sunflower seeds for crunch
Instructions
- In a bowl, mix chicken, Greek yogurt, mustard, dill, chives, lemon zest, and lemon juice.
- Season with salt and pepper.
- Spoon the mixture evenly into the cucumber boats.
- Sprinkle with optional toppings for texture.
- Serve immediately or chill for 15 minutes to allow flavors to meld.