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Fresh Creamy Avocado Chicken Salad Cucumber Boats

avocado chicken salad cucumber boats - featured image

A light, refreshing summer recipe featuring creamy avocado chicken salad served in crisp cucumber boats. Perfect for quick lunches or picnic snacks.

Ingredients

Scale
  • 2 cups cooked chicken, shredded (rotisserie chicken works great)
  • 1 large ripe avocado, mashed
  • 2 large English cucumbers, halved lengthwise and seeded
  • 1/4 cup plain Greek yogurt (use dairy-free yogurt if needed)
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons finely diced red onion
  • 2 tablespoons chopped fresh cilantro or parsley
  • 1 small clove garlic, minced (optional)
  • Salt and pepper to taste
  • Pinch of cayenne pepper or smoked paprika (optional)

Instructions

  1. Rinse and dry the cucumbers. Slice them lengthwise with a sharp knife, then carefully scoop out the seeds using a spoon to create ‘boats’.
  2. Shred the cooked chicken finely using your hands or two forks.
  3. In a medium bowl, scoop out the avocado flesh and mash it with a fork or potato masher until smooth but still a bit chunky. Add the Greek yogurt and fresh lemon juice and mix well.
  4. Stir in the finely diced red onion, minced garlic (if using), and chopped herbs. Season with salt, pepper, and optional cayenne or paprika. Adjust seasoning to taste.
  5. Gently fold the shredded chicken into the avocado mixture until evenly coated.
  6. Spoon the creamy chicken salad into each cucumber half, filling them generously but neatly.
  7. Serve immediately or refrigerate for 20-30 minutes covered with plastic wrap to prevent browning.

Notes

Prepare chicken and cucumbers in advance but mash and mix avocado last minute to prevent browning. Use English cucumbers for best texture. Fold chicken gently to maintain texture. Optional spices like cayenne or smoked paprika add a mild heat.

Nutrition

Keywords: avocado chicken salad, cucumber boats, summer recipe, healthy chicken salad, creamy avocado, quick lunch, picnic snack