Cucumber Cups Stuffed With Buffalo Chicken Salad
Serves 8 (1 serving = about 2–3 ounces)
Active time: 15 minutes
Total time: 45 minutes
Description
Opposites attract! Hot and spicy Buffalo chicken meets the cool, refreshing flavor of cucumber in these delicious appetizer cups. Great for snacks or light meals, too.
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.
Nutrition Per Serving
- Calories155 cal
- Total Fat13 g
- Saturated Fat3 g
- Trans Fat0 g
- Cholesterol53 mg
- Sodium252 mg
- Carbohydrates4 g
- Protein18 g
- Phosphorus159 mg
- Potassium283 mg
- Dietary Fiber0.6 g
- Calcium47 mg
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 fresh garlic, chopped
- 2 tablespoons fresh chives, chopped
- 3 cups chicken breast, diced or shredded
- 2 large seedless cucumbers sliced into 1-inch pieces, with half of their centers scooped out (15–20 slices) (Tip: Cucumbers can run a little small or big, so be sure to get one at least 15 inches long or 2 smaller ones.)
- ¼ cup fresh parsley, chopped, for garnish