Dill Pickle Chicken Cucumber Boats

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Creamy Dill Pickle Chicken Salad stuffed into crisp cucumber boats for a refreshing, protein-packed lunch or snack. Ready in under 20 minutes! See Recipe

Ingredients

1/4 cup nonfat plain greek yogurt 2 tbsp light mayonnaise 2 tbsp light cream cheese (room temperature, or extra Greek yogurt/mayo) 2 tbsp relish (sweet or dill) 1 tbsp dill pickle juice 1 tsp whole grain mustard (or Dijon) 1/2 tsp dried dill Salt and pepper 2 cups cooked chicken, shredded 2/3 cup dill pickles, chopped (well drained) 1/2 cup celery, diced 1/4 cup green onions, sliced 2 English cucumbers See Recipe Now

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Step 1 In a large bowl, mix together the Greek yogurt, light mayo, cream cheese, relish, dill pickle juice, whole grain mustard, dried dill, salt, and pepper. Taste and adjust seasoning if needed. See Recipe

Step 2 Add the chicken, diced pickles, celery, and green onions. Stir together well. Adjust seasoning if needed. See Recipe

Step 3 If you have time, refrigerate for 1 hour for the flavors to combine. Serve in lettuce wraps, on toast, with crackers, etc. See Recipe

Step 4 Use a spoon to scoop out the seeds from the cucumbers. Fill with the chicken salad. Garnish with additional chopped pickles or fresh dill if desired. See Recipe

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