Strawberry Poppy Seed Chicken Salad Stuffed Cucumbers

Preparation 00:20 Cook Time 00:00 Serves 8     adjust servings


  • 2 cups cooked and diced boneless skinless chicken breasts
  • 1/2 cup diced strawberries
  • 2 tablespoons toasted sliced or slivered almonds
  • 1 tablespoon minced chives
  • 1/3 cup plain non fat Greek yogurt
  • 1 tablespoon honey
  • 2 teaspoons poppy seeds
  • 1 teaspoon white wine vinegar
  • Kosher salt and fresh ground black pepper to taste
  • 2 English cucumbers


  1. In a medium sized bowl whisk together the Greek yogurt, honey, poppy seeds, vinegar, salt and pepper.
  2. Add in the remaining ingredients, except the cucumbers, and stir everything together until it's coated in the dressing.
  3. Cut the cucumbers into approximately 1-1 1/2 inch thick slices then use a teaspoon or melon baller to scoop out some of the center. Be careful not to go all the way through the cucumber slice, just make a well for the chicken salad to sit in.
  4. Fill the cucumbers with the chicken salad and top with extra sliced almonds and chives. Serve.


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