Chicken Salad Cucumber Cups

Created By: Devine Lifestyle

SERVINGS: 20-24

INGREDIENTS

2 cans HORMEL® Premium Chicken breast, drained
3 tablespoons celery, finely chopped
3 tablespoons carrot, finely chopped
2 tablespoons red bell pepper, finely chopped
1 tablespoons Roma tomato, finely chopped
4 green olives, finely chopped
1 teaspoon whole grain mustard
2 tablespoons extra virgin olive oil
2 teaspoons white balsamic vinegar
Juice of ½ lemon
½ teaspoon thyme
1/8 teaspoon granulated garlic
salt and pepper to taste
2 English cucumbers
Parmesan cheese, grated
Paprika

DIRECTIONS

1. In large bowl, combine chicken and next 11 ingredients until blended. Season with salt and pepper to taste. Refrigerate for one hour.

2. To make cucumber cups, peel cucumbers, leaving thin strips of skin for a contrast of color. Cut cucumber into rounds, approximately 1 ½ inches long.

3. Using a spoon or small melon baller, scoop out center of cucumber in each round, leaving about 1/3 of an inch intact at bottom to create floor of cup.

4. Fill each cucumber cup with about 2 teaspoons of the chicken salad mix.

5. Garnish with Parmesan cheese and paprika