These Chicken Salad Cucumber Roll-Ups are a light, refreshing, and incredibly delicious low-carb appetizer or lunch. This no-cook recipe features a creamy, savory chicken salad, tightly wrapped in thin ribbons of crisp, fresh cucumber. They are a healthy, gluten-free, and keto-friendly way to enjoy the classic flavors of chicken salad without the bread.
Perfect for a quick and healthy lunch, a light snack, or an elegant party appetizer, these roll-ups are as beautiful as they are tasty. They are a fantastic way to use up leftover chicken and come together in just a few minutes, making them a go-to for any occasion.
Why You’ll Love This Recipe
- Healthy & Low-Carb: A perfect gluten-free and keto-friendly alternative to a traditional sandwich.
- Quick & Easy: A simple, no-cook recipe that’s ready in about 15 minutes.
- Light & Refreshing: The crisp cucumber pairs perfectly with the creamy chicken salad.
- Perfect for Meal Prep: You can make the chicken salad ahead for an even faster assembly.
Ingredients
- 2 cups Cooked Chicken, shredded or finely diced (rotisserie chicken is great)
- 1/2 cup Mayonnaise or Greek Yogurt
- 1/4 cup Celery, finely chopped
- 2 tablespoons Red Onion, finely chopped
- 1 tablespoon Fresh Dill or Parsley, chopped
- 1 tablespoon Lemon Juice
- 2 large English Cucumbers
- Salt and Black Pepper, to taste
Step-by-Step Instructions
- Make the Chicken Salad: In a medium bowl, combine the shredded chicken, mayonnaise, celery, red onion, fresh dill, and lemon juice. Mix well and season with salt and pepper to taste.
- Prepare the Cucumber Ribbons: Wash and dry the cucumbers. Use a wide vegetable peeler or a mandoline to slice the cucumbers lengthwise into long, thin, uniform ribbons.
- Dry the Ribbons: Lay the cucumber ribbons on a paper towel and gently pat them dry. This helps the chicken salad stick and prevents the roll-ups from becoming watery.
- Assemble the Roll-Ups: Spread about 1 tablespoon of the chicken salad mixture evenly onto one end of a cucumber ribbon.
- Roll and Serve: Tightly roll the cucumber ribbon up from the end with the filling. Secure with a toothpick if needed. Repeat with the remaining ribbons and filling. Arrange on a platter and serve immediately.
Tips & Variations
- Pro Tip: Use an English cucumber, as they have thinner skin and fewer seeds, making them ideal for creating long, sturdy ribbons.
- Add-Ins: Feel free to customize the chicken salad with additions like chopped pecans, grapes, or a pinch of curry powder.
- Different Spreads: For a different flavor, you could use tuna salad, egg salad, or a simple herbed cream cheese filling.
- Make it Dairy-Free: Ensure you use a dairy-free mayonnaise and no yogurt in the chicken salad.
Frequently Asked Questions (FAQ)
- How do I make perfect cucumber ribbons?
- A Y-shaped vegetable peeler or a mandoline slicer set to a thin setting will give you the most consistent, wide ribbons. Apply even pressure as you peel.
- Can I make these ahead of time?
- The chicken salad can be made up to 2 days in advance and stored in the fridge. However, it’s best to assemble the roll-ups just before serving to ensure the cucumber remains crisp.
- How do I store leftovers?
- Store any leftover roll-ups in an airtight container in the refrigerator for up to 24 hours. They may become slightly watery but will still be tasty.
Serving Suggestions
- Arrange these cucumber roll-ups on a platter for a beautiful and refreshing party appetizer. They are also perfect for packing in a lunchbox (store them in a sturdy container) or for enjoying as a light and healthy afternoon snack.
Cucumber Roll Ups
These easy Cucumber Roll Ups are a refreshing and healthy appetizer. Thinly sliced cucumbers are spread with a creamy buffalo chicken filling, rolled up, and topped with fresh dill and chives. Light, flavorful, and perfect for parties or healthy snacking!
Ingredients
Equipment
Method
- Peel the cucumber and slice it lengthwise using a vegetable peeler or mandoline to create thin strips (about 6 or 7).
- Pat the cucumber strips dry. Spread with a thin layer of mayonnaise, then diagonally place shredded chicken, buffalo sauce, celery, red onion, salt, and pepper.
- Drizzle extra buffalo sauce over the filling if desired. Roll the cucumber strip tightly around the filling to form a roll.
- Secure rolls with a toothpick if necessary. Cut each into 6–7 smaller rolls depending on your preference.
- Arrange on a serving plate and garnish with chopped chives and dill. Serve immediately and enjoy!
Notes
The number of roll ups will depend on the size of the cucumber. This recipe can easily be doubled. Store leftovers in an airtight container in the refrigerator for best freshness.
