Curry Chicken Cucumber Cups

Name: Curry Chicken Cucumber Cups
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 20 cucumber cups, 5-6 serving(s)
Ingredients: 1 cup leftover rotisserie chicken, shredded; 1/2 cup carrot, shredded; 1/4 cup raisins; 1/4 cup slivered almonds, toasted; 1/2 tablespoon curry powder; 1/4 cup mayonnaise; 1 lemon, zest and juice; salt, to taste; ground black pepper, to taste; 2 English seedless cucumbers

Submitted by ElizabethKnicely

"This great summertime snack has Indian flair. Try Rachael Ray's Mediterranean Cucumber Cups and Asian Chicken Cucumber Cups as well! From www.RachaelRayShow.com."

Download

Ready In:: 20mins
Ingredients:: 10
Yields:: 20 cucumber cups
Serves:: 5-6

ingredients

1 cup leftover rotisserie chicken, shredded
¹⁄₂ cup carrot, shredded
¹⁄₄ cup raisins
¹⁄₄ cup slivered almonds, toasted
¹⁄₂ tablespoon curry powder
¹⁄₄ cup mayonnaise
1 lemon, zest and juice
salt, to taste
ground black pepper, to taste
2 English seedless cucumbers

directions

In a large mixing bowl, fold the shredded chicken, carrots, raisins, and almonds with the curry powder, mayonnaise, lemon zest and juice, and season with salt and ground black pepper. Reserve.
Peel the cucumbers partially, so it has 4 stripes of skin going down the entire length of the cucumber. Trim the ends of the cucumbers into slices 3/4-inch thick -- you should have about 20 pieces. Scoop out the center of each slice with a melon baller, leaving a shell of flesh.
Scoop about 1 to 2 tablespoons of the chicken salad into the cucumber cups and enjoy your refreshing bite-size snack!