Easy Chicken Salad on Cucumber Slices

Here’s a fresh take on chicken salad that will make you rethink your lunch game.

This low-carb twist on the classic sandwich filling sits pretty on crisp cucumber rounds instead of bread. The creamy chicken mixture combines tender chunks of chicken with crunchy celery and onions, all held together with just the right amount of mayo and seasonings.

I like to add a tiny sprinkle of dill and black pepper on top to give it that little something extra. The cucumber base keeps everything light and refreshing, plus it adds such a nice snap when you bite into it.

It’s a perfect light lunch option that feels fancy enough for company but simple enough for a quick weekday meal.

What Kind of Chicken Should I Use?

You’ve got several good options when it comes to choosing chicken for this salad. Poached chicken breast is a classic choice that keeps things light and clean-tasting, while rotisserie chicken adds a bit more flavor and saves you cooking time. If you’re cooking the chicken yourself, boneless skinless breasts or thighs both work great – thighs will give you a slightly richer flavor and stay more moist. Just make sure whatever chicken you use has cooled completely before shredding it for the salad. A helpful tip is to shred your chicken while it’s still slightly warm, as it pulls apart more easily than cold chicken.

Options for Substitutions

This recipe is super adaptable and you can make several swaps based on what you have in your kitchen:

• Cooked chicken: While the recipe suggests poached or rotisserie chicken, you can also use canned chicken in a pinch. Turkey works great too – just make sure it’s well-drained.
• Mayonnaise: Not a mayo fan? Try using Greek yogurt instead, or do half mayo and half yogurt. Mashed avocado can also work, though it will change the color and flavor profile.
• English cucumbers: Regular cucumbers can work, but remove the seeds first to prevent excess moisture. For a different twist, you could serve this on lettuce cups or endive leaves.
• Garnishes: The edible flowers, pea shoots, and other garnishes are mostly for looks – feel free to skip them or use what you have. Try microgreens, fresh herbs, or a simple sprinkle of paprika.
• Celery: If you’re not a celery fan or don’t have any, try diced water chestnuts or jicama for that same nice crunch.
• Red onion: You can swap this with white onion, shallots, or even green onions. If using regular onion, soak in cold water for 10 minutes first to reduce the sharp taste.

Watch Out for These Mistakes While Cooking

The biggest challenge when making chicken salad is getting the right texture – shredding the chicken too finely can make it mushy, while large chunks make it difficult to eat on cucumber slices, so aim for medium-sized pieces that hold together well. A common mistake is adding too much mayonnaise at once, which can make your salad heavy and wet – instead, start with less and add more gradually until you reach your desired consistency. When it comes to the cucumber base, avoid slicing them too thin as they won’t hold up under the weight of the chicken salad, and be sure to pat them dry with paper towels to prevent excess moisture from making your presentation soggy. For the best flavor, let your chicken salad chill for at least an hour before serving to allow the flavors to meld together, and remember to add any garnishes just before serving to keep them fresh and crisp.

What to Serve With Chicken Salad on Cucumber Slices?

Since these chicken salad bites are perfect for lighter meals or appetizers, you can round out the spread with some complementary sides. A bowl of fresh fruit like grapes, strawberries, or melon chunks adds a sweet contrast to the savory chicken salad. For something more substantial, serve these alongside some kettle chips or a light soup like gazpacho in warmer months. If you’re hosting a party or brunch, pair these with other finger foods like deviled eggs, cheese and crackers, or small tea sandwiches – they’ll fit right in with the spread!

Storage Instructions

Keep Fresh: The chicken salad mixture can be kept in an airtight container in the fridge for up to 3 days. I recommend storing the cucumber slices separately to prevent them from getting soggy. This way, you can assemble fresh portions whenever you’re ready to eat!

Prep Ahead: You can make the chicken salad mixture a day ahead – it actually tastes even better after the flavors have had time to mingle! Just keep the garnishes and cucumber slices separate until you’re ready to serve. When you’re ready to eat, simply slice the cucumbers and top them with your chilled chicken salad.

Assembly Tips: If you’re planning to serve these at a party, you can slice the cucumbers and prep the garnishes up to 4 hours ahead. Keep the cucumber slices in the fridge wrapped in slightly damp paper towels to maintain their crispness. Add the toppings just before serving for the best presentation.

Preparation Time	10-15 minutes
Cooking Time	0 minutes
Total Time	10-15 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 700-800
• Protein: 60-70 g
• Fat: 40-50 g
• Carbohydrates: 30-35 g

Ingredients

• 2 cups cooked chicken, shredded (use poached, leftover, or store-bought rotisserie)
• 1/2 medium carrot, grated
• 1/4 cup grated red onion
• 1/4 cup finely chopped celery
• 1 tablespoon chopped fresh parsley
• 1/4 cup plus 1 tablespoon mayonnaise
• Salt and pepper, to taste
• 2 english cucumbers, peeled and sliced
• Edible violas (small pansies can also be used)
• Sliced black olives
• Julienned carrots
• Chives, cut into 1 to 2-inch pieces
• Paprika
• Yellow cherry tomatoes
• Pea shoots

Step 1: Prepare the Chicken Salad Mixture

In a medium bowl, combine all of your chicken salad ingredients, except for the cucumbers.

Mix thoroughly to ensure all components are evenly distributed.

Set the mixture aside for the moment.

Step 2: Prep the Cucumbers

Take a cucumber and decide whether you’d like a patterned cucumber slice for presentation.

You can do this by using a potato peeler to shave off strips of the cucumber skin, or run a fork down the sides of the cucumber to create decorative streaks on the skin.

This will add a nice visual touch to your final dish.

Step 3: Slice the Cucumbers

Once the cucumbers are prepped to your liking, slice them into 1/4 inch thick rounds.

These will serve as the base for your chicken salad bites, so try to keep the slices consistent in thickness.

Step 4: Assemble the Chicken Salad Bites

Take your prepared cucumber slices and top each with 1-2 tablespoons of the chicken salad mixture.

Be mindful not to overfill, as you want to maintain a good balance between the cucumber and salad.

Step 5: Garnish and Serve

Unleash your creativity with the garnish!

You might consider using fresh herbs, a sprinkle of paprika, or some diced vegetables for a colorful touch.

Once garnished, serve your cucumber chicken salad bites fresh for a delicious and refreshing appetizer or snack.