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  • Writer's pictureKaren Shayne

Cranberry Almond and Poppy Seed Chicken Salad on Cucumber Rounds

Updated: Mar 31, 2020

Committed to being more healthy?  Or, are ya just tired of too much rich food and need a break? Well, this recipe is just the ticket.  I am a huge fan of chicken salad.  (Just ask Cindy Chafin!) I have tried all kinds, but this one makes me the happiest.  I also love putting it on a fresh cucumber (and even a radish at times) and saving those calories for something a little more indulgent.  Whether it is summer or winter, try this refreshing lunch.  (And, it’s gluten-free!)

2 Cups Cooked Shredded Chicken

1/4 Cup Mayonnaise

1/4 Cup Greek Yogurt

1 Teaspoon Ground Dry  Mustard

1 Teaspoon Poppy Seeds

1 Tablespoon Agave

1/2 Teaspoon Salt

1/2 Teaspoon Pepper

1/2 Teaspoon Garlic Powder

1/3 Cup Dried Cranberries

1/4C Sliced Almonds

1 -2 Cucumbers


In a medium bowl mix together the mayonnaise, yogurt, agave, ground mustard, salt, pepper, and garlic powder.  Fold in the shredded chicken, cranberries, poppy seeds and almonds.

Slice cucumbers into ¼ inch round little “plates” for the chicken salad.  Use a mini scoop to gently dollop your chicken salad  on the cucumbers.  Top with fresh (dried is fine) parsley.

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