Chicken Salad Cucumber Cups
Serves: 30-35 pieces
Prep Time: 10 minutes, Cooking Time: 5 minutes
5 cups organic chicken, cooked and shredded
1 tbsp yellow mustard
1/2 cup unsweetened raisins
2 celery stalks, minced
2 tbsp chives, minced
Salt & pepper, to taste
Minced walnuts, to top
3-4 large cucumbers, cut in 1/4-1/2 inch pieces
For the homemade mayo:
1 1/4 cup of avocado oil
1/2 lemon, juiced
1 organic egg
1/2 tsp mustard powder
Dash of salt .
1) For the mayo – In a food processor first pour 1/4 of the oil, egg and mustard powder. Blend well then very slowly add in the remaining oil (the slower you pour the oil the thicker it will be). Lastly add in the lemon juice and a dash of salt.
2) In a large bowl mix together the chicken, mayo, mustard, raisins, celery and chives. Add in salt and pepper to taste as desired.
3) I used a potato peeler for the cucumbers for the skin then cut them in 1/2 inch pieces and using a teaspoon I gently scooped out the seeds, but make sure to not make a hole in the bottom.
4) Fill the cucumber cups with the chicken salad mixture then top with minced walnuts.
Enjoy this lovely, healthy treat that will make you lick your lips with delight. Light & healthy without the carbs.