Description
A couple years ago, I was hosting a girls’ night at my house and wanted to have some good appetizer foods to offer. I found a recipe for chicken cucumber cups that contained a lot of mayo. I’m not a fan of low-fat mayo so I worked with Greek yogurt until it tasted right.
Ingredients
- 6 ounces, weight Chicken Breast, Boneless, Skinless
- Poultry Seasoning, To Taste
- ¼ cups Chicken Broth
- 3 Tablespoons Greek Yogurt, Plain, Fat Free
- ½ teaspoons Onion Powder
- Salt And Pepper, to taste
- ⅓ cups Dried Cranberries
- 2 Large Cucumbers
Preparation
Season chicken breast with your favorite poultry seasoning and saute with chicken broth. Once it reaches 165ºF, shred using a fork.
In a small bowl, mix yogurt, onion powder, salt and pepper. Mix with shredded chicken. Add dried cranberries, mix and set aside.
Cut ends off of the cucumbers. Cut cucumber into 1-inch pieces. Scoop out the center with a spoon. Put your chicken mixture into the cups and serve!
