Buffalo Chicken Salad-Stuffed Cucumber Cups

• ½ teaspoon black pepper
• 1 teaspoon smoked paprika
• ½ teaspoon italian seasoning
• 1 teaspoon cayenne pepper
• 2 tablespoon hot sauce
• ½ cup kraft mayonnaise
• ¼ cup blue cheese crumbs
• 2 tablespoon lemon juice
• 1 tablespoon chopped fresh garlic
• 2 tablespoon fresh chopped chives
• 3 cup diced or shredded chicken breast
• 2 large seedless cucumbers sliced into 1” pieces, with half of their centers scooped out (15-20 slices)
• ¼ cup chopped fresh parsley for garnish

1. Combine all ingredients except the chicken and cucumbers in a medium-size bowl. Stir in chicken and mix until well coated. Set aside in refrigerator for about 30 minutes. Remove from refrigerator and spoon equal amounts (about 1-2 teaspoons) into each cucumber slice. Garnish with chopped parsley.