Make these easy Cucumber Appetizers where spicy meat creamy and fresh. If you don’t know what to serve a crowd, this recipe is it!
Author:Olena of ifoodreal.com
Prep Time:15 minutes
Cook Time:0 minutes
Total Time:15 minutes
Yield:45 bites 1x
Method:Assemble and serve
2 long English cucumbers
2 1/2 cups cooked chicken breast, shredded
1/2 cup plain yogurt (2%+ fat)
4 tbsp Frank’s red hot sauce
3 tbsp blue cheese, crumbled
3 green onion sprigs, finely chopped
Ground black pepper, to taste
Trim the ends of cucumbers and cut into 0.5 inch thick slices. If you would like pretty lines like mine, before slicing peel skin with a vegetable peeler lengthwise every 45 degrees. Set aside.
In a medium bowl, combine chicken, yogurt, hot sauce, blue cheese, onion and pepper; stir well.
Arrange cucumber slices in a single layer on a serving platter. Using 2 forks, scoop amount of chicken mixture not wider than a cucumber slice and rather tall, place on a cucumber slice and repeat with remaining slices. Any leftovers – you are allowed to eat.
Make Ahead: Refrigerate chicken mixture in an airtight container for up to 2 days and assemble before serving. Refrigerate leftovers for up to 24 hours.
*The chubbier the cucumber, the better. Use homemade cooked chicken breasts as store bought are convenient but extremely high in sodium. To cook chicken breasts, either sear covered, cook in Instant Pot or boil for a stock. Anything works. If you don’t like blue cheese, don’t use it – add more onion. If you like more hot sauce – go for it.
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