Cucumber Appetizers
Light and healthy Cucumber Appetizers pair spicy creamy Buffalo chicken with fresh cucumber slices. It's an easy, crowd pleasing veggie filled snack that's perfect for holidays, game days, and parties.
Servings: 45 bites
Calories: 16kcal
Ingredients
- 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
Instructions
- 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.
Notes
- Make Ahead: Refrigerate chicken mixture in an airtight container for up to 2 days and assemble before serving.
- Store: Refrigerate leftovers for up to 24 hours.
- Freeze: Do not freeze.
- Chicken breast: Learn how to bake chicken breast as store-bought are convenient but extremely high in sodium. Here is how you can cook chicken breast in Instant Pot.
- Yogurt: Do not use o% yogurt, your appetizers will lack flavor. Be sure to use unsweetened plain yogurt.
Nutrition
Serving: 2per serving | Calories: 16kcal | Carbohydrates: 1g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 55mg | Fiber: 1g | Sugar: 1g