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Grilled Chicken Salad Cucumber Cups Recipe

Grilled Chicken Salad Cucumber Cups

Tender grilled chicken is chopped into a creamy celery-and-onion chicken salad, chilled, and spooned into crisp hollowed English cucumber cups. The recipe makes approximately 24 cups for 6 appetizer servings.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 57 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

For the grilled chicken
  • 2 about 1 pound total Boneless, skinless chicken breasts
  • 1 tablespoon Olive oil
  • 1 tablespoon Fresh lemon juice
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon Freshly ground black pepper
  • 1/2 teaspoon Garlic powder
For the chicken salad
  • 1/3 cup Mayonnaise
  • 1/3 cup Plain Greek yogurt or sour cream
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Fresh lemon juice
  • 1/4 teaspoon Kosher salt
  • 1/4 teaspoon Black pepper
  • 1 stalk, about 1/3 cup Celery, finely diced
  • 1/4 cup Red onion, finely diced
  • 2 tablespoons Fresh dill or parsley, chopped
For the cucumber cups
  • 2 about 8–10 ounces each Large English cucumbers
Optional additions
  • 1/4 cup Seedless grapes, halved
  • 2 tablespoons Pecans or walnuts, chopped
  • 1 tablespoon Sweet pickle relish

Method
 

Step-by-Step
  1. Whisk olive oil, lemon juice, kosher salt, black pepper, and garlic powder together. Coat the chicken breasts and let them stand for 10–15 minutes.
  2. Heat an outdoor grill or grill pan to medium-high, approximately 400–425°F. Grill the chicken for 5–8 minutes per side, depending on thickness, until the center reaches 165°F.
  3. Transfer the chicken to a plate, tent loosely with foil, and let it rest for 5 minutes. Dice or finely chop the chicken once the juices have settled.
  4. Whisk mayonnaise, Greek yogurt or sour cream, Dijon mustard, lemon juice, kosher salt, and black pepper in a bowl. Stir in celery, red onion, herbs, and chopped grilled chicken.
  5. Fold in optional grapes, nuts, or sweet pickle relish if using. Refrigerate the chicken salad for 20–30 minutes so the flavors can develop.
  6. Cut the cucumbers into pieces about 1 1/4–1 1/2 inches long. Scoop out the seeded center with a small melon baller or teaspoon, leaving about 1/4 inch of cucumber at the bottom and sides, then spoon approximately 1 tablespoon of chicken salad into each cup.

Notes

Do not hollow the cucumber pieces all the way through, or the filling may leak. Leave the cucumber unsalted to avoid drawing out excess moisture, chill the chicken salad before filling, and assemble close to serving time. For especially juicy chicken, pound the breasts to an even thickness before grilling.