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Buffalo Chicken Salad-Stuffed Cucumber Cups


  • 1/2 teaspon black peper
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon Italian seasoning
  • 1 teaspoon cayenne pepper
  • 2 tablespoons hot sauce
  • 1/2 cup Kraft mayonnaise
  • 1/4 cup blue cheese crumbs
  • 2 tablespoons lemon juice
  • 1 tablespoon chopped fresh garlic
  • 2 tablespoons fresh chopped chives
  • 3 cups diced or shredded chicken breast
  • 2 large seedless cucumbers sliced into 1′ pieces, with half of their centers (Cucumbers can run a little small or big, so be sure to get one at least 15 inches long, or 2 smaller ones) scooped out (15-20 slices)
  • 1/4 cup chopped fresh parsley for garnish


  1. Combine all ingredients except the chicken and cucumbers in a medium-size bowl. Stir in chicken and mix until well coated. Set aside in refrigerator for about 30 minutes. Remove from refrigerator and spoon equal amounts (about 1-2 teaspoons) into each cucumber slice. Garnish with chopped parsley.