1 rating

Buffalo Chicken Salad-Stuffed Cucumber Cups

Name: Buffalo Chicken Salad-Stuffed Cucumber Cups
Yield: 8
Ingredients: 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

January 31, 2014

ChefMcCargo

Staff Writer

Chef McCargo

Buffalo Chicken Salad-Stuffed Cucumber Cups

Don't be scared of a little heat! This healthy snack is perfect for game-day or any party!

Servings

277

Calories Per Serving

Deliver Ingredients

Notes

\Cucumber sizes vary, so be sure to get one at least 15 inches long, or 2 smaller ones.

Ingredients

½ Teaspoon black pepper
1 Teaspoon smoked paprika
½ Teaspoon Italian seasoning
1 Teaspoon cayenne pepper
2 Tablespoons hot sauce
½ Cup Kraft mayonnaise
¼ Cup blue cheese crumbs
2 Tablespoons lemon juice
1 Tablespoon chopped fresh garlic
2 Tablespoons fresh chopped chives
3 Cups 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

Directions

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.