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High-Protein Chicken Salad Cucumber Rolls

A refreshing and protein-packed dish combining creamy chicken salad with crisp cucumber rolls, perfect for gatherings or a light meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: American, Healthy
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Chicken Salad Filling
  • 2 cups cooked, shredded chicken You can use leftover roasted chicken or poach chicken breasts.
  • 1/2 cup Greek yogurt Can substitute with Halal-friendly mayonnaise for a creamier texture.
  • 1/4 cup diced celery
  • 1/4 cup diced red onion
  • 1 tablespoon Dijon mustard For extra spice, add diced jalapeños or paprika.
  • to taste Salt and pepper
For the Cucumber Rolls
  • 2 large cucumbers Wash, cut off the ends, and slice into 6-8 inch long sections.

Method
 

Preparation
  1. Wash the cucumbers thoroughly and cut off the ends. If preferred, peel them for a softer texture.
  2. Slice the cucumbers into 6-8 inch long sections to create 'boats' for the salad filling.
Making the Filling
  1. In a medium bowl, combine shredded chicken, Greek yogurt, diced celery, diced red onion, Dijon mustard, salt, and pepper. Mix well until evenly coated.
Assembly
  1. Spoon the chicken salad mixture into the cucumber 'boats', generously filling each one.
  2. Serve these delicious rolls immediately or arrange on a platter for serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to three days. Assemble rolls just before serving to keep cucumbers crisp.