Ingredients20 m servings
- 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.
- Nutritional Analysis: 1 stuffed cucumber half (prepared with reduced-fat cheese and fat-free mayonnaise) equals 164 calories, 6 g fat (3 g saturated fat), 44 mg cholesterol, 540 mg sodium, 12 g carbohydrate, 2 g fiber, 17 g protein. Diabetic Exchanges: 2 very lean meat, 2 vegetable, 1 fat.
ReviewsRead all reviews 5
My hubby and I thought this recipe was good. A healthy meal is important. I used light mayo, and light mozzerella cheese. I cooked the chicken two hours before, and seasoned them with salt and p...
Different, but good. A smallish or thin cucumber would probably work best, because otherwise there was so much cucumber that it overwhelmed the chicken salad. Was nice and refreshing for dinner ...