A few years ago I was having a girls night out at my house and wanted to have some great appetizers to give away. I found a recipe for Chicken Cucumber Cups that had a lot of mayonnaise in it. I’m not a fan of low fat mayonnaise, so I worked with Greek yogurt until it tasted good.
- 6 ounces, weight Chicken breast, boneless, skinless
- Poultry seasoning, to taste
- ¼ cups Chicken broth
- 3 tablespoons Greek Yogurt, Plain, Fat Free
- ½ teaspoon onion powder
- Salt and pepper to taste
- ⅓ cups Dried cranberries
- 2 large cucumbers
Season chicken breast with your favorite poultry seasoning and sauté with chicken broth. Once it reaches 165ºF, grate with a fork.
In a small bowl, combine yogurt, onion powder, salt and pepper. Toss with the shredded chicken. Add the dried cranberries, mix and set aside.
Cut the ends off the cucumbers. Cut the cucumber into 1 inch pieces. Scoop out the center with a spoon. Put your chicken mixture in the cups and serve!