Cucumber cups are my new favorite bread alternative for a quick and healthy summer lunch. They are as fun to eat as they are to prepare (using a melon baller is big time fun for kids…and adults). Cucumber is an extremely mild vegetable so you can fill these little guys up with just about any type of salad…chicken, tuna, turkey, egg, etc. and they will taste delicious. AND! They’re only 1 Weight Watchers Point per cup!
The chicken salad that I made for this recipe is curried chicken salad. I am a big fan of curry so I love the mild spiciness of the curry mixed with the cool crunch of a fresh cucumber. The dressing is also light and made with plain, non-fat Greek yogurt, lemon juice, cilantro, raisins and just a tiny bit of mayo. Enjoy!
- In a large stock pot, fill with fresh water, add raw chicken breasts and bring to a boil. Reduce heat to medium/low, cover and cook for 20 minutes or until chicken breasts are fully cooked.
- Once fully cooked, drain chicken breasts and place on a clean cutting board. Dice chicken and put diced pieces into a mixing bowl. Cover bowl and put into the fridge for 15-20 minutes or until cool.
- In a separate mixing bowl, combine mayo, Greek yogurt, lemon juice, curry powder, Kosher salt and black pepper.
- Add diced chicken to dressing mixture and stir to combine. Add raisins and chopped cilantro. Stir again to combine.
- Rinse cucumbers and peel as desired. Slice into 2 inch chunks. Use the melon baller to scoop out the seeds from each cup making a nice hollow spot for filling.
- Fill cucumber cups with 2 T of chicken salad (or salad of choice). Enjoy!