Summer is here, and we’re glad to be back! We couldn’t think of any better way to up the ante than giving you these delicious Paleo Chicken Salad Cucumber Bites from Tasty25 Foodologist & New Orleans, LA native, Amber Constant. This creative recipe is a crisp & refreshing way to stay food conscious during the summer season, and works perfectly as a party snack platter, or a meal by itself. Best thing about it? It feeds 4 people at 255 calories per serving, contains over 22 grams of protein, and is also high in Vitamins A & B6! Trust us when we say, this is one Tasty25 creation you won’t wanna just look at. Share your thoughts with us by leaving a rating & comment below, and we hope you enjoy. Happy Cooking! – Tasty25 Staff
CALORIE COUNT: 255 Calories Per Serving; SERVING SIZE: 349 grams.
What you need:
3 Large cucumbers
1 1/2 Cup shredded chicken breast (2 chicken breasts)
1/3 Cup celery, chopped fine
1/3 Cup red onion, chopped fine
1/3 Cup shredded carrot
1/3 Cup pecans, chopped
2 Tbsp. hemp seeds
1 Tbsp. black sesame
2 Tbsp. kelp seasoning
1 Tsp. paprika
1/2 Tsp. cayenne
1 Tsp. black pepper
1/2 Tsp. ground mustard
2 Tbsp. avocado
1 Tbsp. fresh chopped parsley
1/4 Cup Veganaise
1 Tbsp. apple cider vinegar
Olive Oil (For Cooking Chicken Breasts)
Directions: (Approximate cook time: 15 minutes; Serves 4 adults.)
Turn on your stovetop to medium-high heat.
Place a large skillet on the stovetop, and cook your chicken breasts in olive oil for 8-10 minutes, turning every 90 seconds; after your chicken is thoroughly cooked, shred chicken in a bowl, and set aside.
Next, with your cucumbers set aside, mix all of the spices, avocado, apple cider vinegar, and Veganaise together; set aside.
Then, mix all of your remaining ingredients, including the shredded chicken, in a separate bigger bowl.
Take your cucumbers, and cut them into 1/2 inch slices; then mix together both bowls of ingredients.
Place 1 Tbsp. of the chicken salad mixture in between 2 cucumber slices; repeat, and serve immediately.
Eat & enjoy!
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Amber Constant is Tasty25 Magazine’s “Foodologist” from New Orleans, LA.