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Cucumber Dill Chicken Salad

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Cucumber Dill Chicken Salad

This light, creamy chicken salad is fresh and herbaceous, making it ideal for lunches or picnics.

  • 1 lb bag GREENHOUSE mini cucumbers, chopped

  • 3/4 cup GREENHOUSE English seedless cucumber, peeled and chopped

  • 3 cups rotisserie chicken, chopped and chilled (half chicken)

  • 2/3 cup mayonnaise

  • 1 tbsp Dijon mustard

  • 1/2 juice of a lemon

  • 1/3 cup green onion, chopped

  • 1/2 cup celery, chopped

  • 1/4 cup fresh parsley, chopped

  • 1/4 cup fresh dill, chopped

  • 1 tsp sea salt

  • 1/4 tsp ground black pepper

INGREDIENTS

  1. Mix all ingredients together in large bowl and stir until combined.

  2. Wash, pat dry and cut cucumbers in half lengthwise.

  3. Remove mini cucumber seeds with a metal measuring spoon and place onto plate.

  4. Spoon chicken salad mix into mini cucumber boats.

  5. Cover and set in refrigerator until ready to serve.

DIRECTIONS

RIPE FOR THE PICKING

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