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“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.”
READY IN:
20mins
SERVES:
5-6
YIELD:
20 cucumber cups
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. Scoop about 1 to 2 tablespoons of the chicken salad into the cucumber cups and enjoy your refreshing bite-size snack!

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