This month, I am in the #FindTheMoneyProject with Danny J. Johnson and she challenged us to eat ALL THE FOOD before going to the grocery store. After scrutinizing our bank and credit card statements, we were amazed at how much money we spent at the grocery store every month! It was crazy! So I happily took on this portion of the challenge and started shopping in my own refrigerator and pantry. Boom! I took canned chicken and elevated it to a level fit for VeggieCentric!
Veggieful Chicken Salad in Cucumber Cups Print
- Can of chicken salad
- 2 cucumbers
- avocado, 1/4 slice of the avocado
- 1 tbsp fresh parsley
- 1 tbsp fresh dill
- 1/8 cup diced carrots
- 1/8 cup diced celery
- 1/8 diced onion
- 5 grape tomatoes, sliced in half
- 2 garlic cloves, smashed
- 1 tsp of white vinegar
- 1/4 cup greek yogurt (I like Faye 0%)
- 1 tablespoon of mustard
- 1 tsp hemp oil
- 1 tsp Montreal steak seasoning ( I know!! this seems weird, but check it out!)
- Salt and pepper to tast
Place the canned chicken in a medium size mixing bowl. Add in the carrots, celery, onion, parsley, dill and garlic and stir together. Stir in the yogurt, mustard, hemp oil and white wine vinegar. Salt and pepper to taste and let the mixture set in the fridge.
Meanwhile, cut one inch chunks of cucumber. With a spoon, carve out the inside of each of the cucumber chunks being sure to not go all the way through. You want it to become a cup. After I made the Periscope video, I thought that it would be better to slice off lines on the outside skin of the cucumber to create a better presentation. Once you have the cups created, fill them with the Veggieful Chicken Salad mixture. Top with a half slice of grape tomato or a black olive.
Place the cups on a small platter and serve.
These Veggieful Chicken Salad Cucumber Cups would be a great appetizer to take to a Superbowl or Oscar party or for a fresh, healthy work lunch!
Check out my Periscope cooking demo for this recipe here: