Cool, crunchy, and refreshing, these Chicken Salad Cucumber Boats are a fun and low-carb way to enjoy chicken salad. Serve for lunch, as a snack, or cut into smaller bites for a buffet table.
Looking for more ways to use cucumbers? Don’t miss our cucumber sandwiches and asian cucumber salad!
Easy Chicken Salad Cucumber Boats
This recipe is actually one of my favorite ways to serve my popular chicken salad recipe. These chicken salad cucumber boats are a low-carb alternative to sandwiches and just as tasty – if not tastier! If you’re lucky enough to have garden cucumbers, this is a fantastic way to use them.
The creamy chicken salad, dotted with cranberries and nuts, is the perfect compliment to crisp and crunchy fresh cucumbers. They’re a perfect bite for a fuss-free lunch or snack on a hot summer day, and also great if you’re hosting a brunch.
Why You’ll Love This Recipe
- No cooking is necessary. There is absolutely no need to heat up the kitchen or even use the microwave in this recipe – all you need is a knife and a mixing bowl. So they’re always great on hot summer days, especially if you have garden fresh cucumbers to use.
- Lunch or snack. I like to enjoy these cucumber boats as a light lunch myself but I’ve also cut them in half to enjoy as a snack. Cut into smaller pieces, they’re ideal for parties too.
- Low carb and low calorie. At just 100 calories and 4 carbs per cucumber boat, these are delicious and satisfying without any guilt!
What You’ll Need
This easy lunch recipe is made with just a handful of ingredients.
(Scroll below to the printable recipe card for details and measurements.)
- Cucumbers – I recommend Persian cucumbers for this recipe, since they have less seeds, less water, and perfectly edible skin.
- White chunk chicken breast – This adds a nice amount of protein. I like to use the Swanson brand but any canned white chicken breast meat will do. You could also use cooled baked chicken breast or rotisserie chicken.
- Mayonnaise – The creamy base of the chicken salad.
- Dijon mustard – Adds a bit of tanginess to the salad.
- Lemon juice – For a bright and subtle citrus flavor.
- Spices – Garlic powder, salt, and pepper season the chicken salad.
- Mix-ins – Chopped pecans, dried cranberries, celery, and scallions add texture and wonderful flavor to the chicken salad.
How To Make Chicken Salad Cucumber Boats
Cucumber boats are super easy to make. Here’s how to do it.
(Scroll below to the printable recipe card for details and measurements.)
- Prep the cucumbers. Slice the cucumbers in half lengthwise then scoop out the center with a spoon.
- Make the chicken salad. Combine the mayo, mustard, lemon juice, seasonings, chicken, pecans, cranberries, celery, and scallions in a bowl.
- Assemble. Fill the cucumbers with the chicken mixture. Serve whole or cut into smaller pieces.
Tips & Variations
- Don’t scoop out too much. When scooping out the center of the cucumber, be sure not to dig all the way down through to the skin.
- Can I use regular cucumbers? I recommend Persian cucumbers as the skin is thinner and they don’t grow quite as big – typically 5 to 6 inches, tops. But English cucumbers work great too.
- Try a different filling. Cucumber boats can be made with any salad for the filling, such as tuna salad or dill pickle chicken salad. Feel free to get creative with it!
- Cut into smaller pieces. If hosting a group, you can simply cut each cucumber boat into smaller 2-3 inch pieces, perfect for sharing on a party buffet.
Proper Storage
You can assemble these a day in advance, cover with plastic, and refrigerate overnight. If it’s going to be more than overnight, you should make the chicken salad ahead of time, then add it to the cucumbers the next day. The chicken salad should be stored in an airtight container in the refrigerator and will keep up to 3 days. Give it a gentle stir to reincorporate the dressing and ingredients.
More Easy Lunch Ideas
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Chicken Salad Cucumber Boats
Ingredients
- 6 small Persian cucumbers , washed and dried
- 1/4 cup mayonnaise
- 2 teaspoons Dijon mustard
- 3 teaspoons fresh lemon juice , divided
- 1/4 teaspoon garlic powder
- salt and pepper , to taste
- 1 can (12 ounce) white chunk chicken breast , very well drained
- 1/2 cup very finely chopped pecans
- 1/4 cup sugar-free dried cranberries
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped scallions
Instructions
- Slice the cucumbers in half lengthwise and use a spoon to scoop out the flesh from the center.
- In a mixing bowl, add the mayonnaise, dijon mustard, lemon juice, garlic powder, and some salt and pepper. Whisk to incorporate. Fold in the chicken, pecans, cranberries, celery, and scallions. Stir to combine well.
- Fill the cucumbers with the chicken salad mixture.
- Serve the cucumbers whole, sliced in half, or cut into sections and enjoy.
