Chicken Cucumber Boats Recipes

CHICKEN CUCUMBER BOATS

Steps:

• Cut cucumbers in half lengthwise; remove seeds.
• With a sharp knife, cut a thin slice from the bottom of each cucumber half so it sits flat.
• In a bowl, combine the remaining ingredients.
• Spoon into cucumber boats.
• Refrigerate until serving.

CUCUMBER SALAD BOATS

Steps:

• Halve cucumbers and remove seeds. For muffuletta salad: Combine giardiniera, provolone cheese cubes and chopped salami. For BLT salad: Combine cream cheese, crumbled bacon, shredded lettuce and chopped tomatoes. For country club salad: Combine chicken salad, sliced red grapes and chopped pecans.

CHICKEN TZATZIKI CUCUMBER BOATS

Steps:

• Cut each cucumber lengthwise in half; scoop out pulp, leaving a 1/4-in. shell. In a bowl, mix yogurt, mayonnaise, garlic salt and 1 teaspoon dill; gently stir in chicken, 3/4 cup tomato and peas., Spoon into cucumber shells. Top with the remaining tomato and dill.

SPICY CHICKEN EGGPLANT BOATS

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
• Mix the oregano, salt, cumin, garlic powder and onion powder together in a small bowl. Set aside.
• Halve the eggplant, then use a paring knife to cut vertical and horizontal slits across the cut side, about 3/4-inch apart. (You want to create crosshatches across the whole surface without piercing through the skin on the other side.) Place the halves on the lined baking sheet.
• Spread each cut half with a tablespoon of olive oil, then split a heaping tablespoon of the spice mix between the two. Roast until the flesh is browned, tender and scoopable, 30 to 40 minutes.
• Meanwhile, heat a large skillet over medium-high heat. Add 1 tablespoon olive oil, then the onion. Cook, stirring frequently, until the onion softens, about 5 minutes. Add the harissa, ground chicken and the remaining spice mix (about 1 tablespoon). Cook the chicken, breaking it up so that it is in small pieces, until it is golden brown. Add the tomatoes and pine nuts. Bring to a boil, then reduce to a simmer and cook until the sauce is thick, at least 20 minutes.
• Remove the eggplant from the oven and use a fork to scoop out the cooked insides, leaving the skins intact. Stir the scooped eggplant flesh into the tomato mixture, then fill the eggplant boats with the mixture. Return the boats to the oven and cook until the sauce is bubbling, another 10 minutes.
• Mix the yogurt, dill, lemon juice, 2 tablespoons of water and salt and pepper to taste in a small bowl, using a little more water to loosen the sauce if desired.
• Remove the eggplant boats from the oven and allow to cool slightly before serving. Drizzle with the yogurt sauce, then sprinkle with the pine nuts and mint and drizzle with the remaining tablespoon olive oil.

CHICKEN CUCUMBER BOATS

Steps:

• Cut cucumbers in half lengthwise; remove seeds. With a sharp knife, cut a thin slice from the bottom of each cucumber half so it sits flat. In a bowl, combine the remaining ingredients. Spoon into cucumber boats. Refrigerate until serving.