Honey Mustard Chicken Salad in Cucumber Cups
Honey Mustard Chicken Salad in Cucumber Cups
Submitted by Charlene Hunt, Fustini's Petoskey
Salads
Ingredients
- 1 whole roasted chicken
- ¾ cup Craisins
- 1 cup hot water
- ¾ cup chopped walnuts
- ½ cup chopped celery
- ¼ cup chopped green onions
- Honey mustard dressing (recipe below)
- 3- 4 large cucumbers, peeled
- Salt and pepper
- 2/3 cup honey
- 1/2 cup wholegrain mustard
- ¼ cup Fustini's Garlic olive oil
- 2 tablespoons Fustini's Apple cider vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon Fustini's Sesame Seed oil
Directions
- Put Craisins in the cup of hot water. Let sit for about 15 minutes. Remove Craisins from liquid. Pull all chicken meat off the bone. Discard skin, fat, cartilage, and bone. Chop. Put in a large bowl. To the chicken, add walnuts, celery, green onions, and soaked Craisins.
- Add Honey Mustard dressing. Stir to coat evenly. Add salt and pepper if desired. Slice cucumbers in half lengthwise. Spoon out all the seeds and discard. Cut each half into 3 equal sections. Spoon chicken salad onto each section.
- Add all ingredients to a medium bowl. Whisk until smooth.
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