Ingredients
Scale
- 2 teaspoons avocado oil
- 15 ounces canned chicken (drained, patted dry)
- 6 tablespoons sour cream
- ½ cup shredded sharp cheddar cheese
- 4 cucumbers (peeled or unpeeled)
- 1 teaspoon dried dill
- 1 teaspoon apple cider vinegar
- Flakey sea salt
- Freshly cracked pepper
Instructions
- Heat avocado oil over medium heat in a pan. Add drained canned chicken and cook for about one minute.
- Stir in dried dill, garlic powder, onion powder, pepper, and salt; cook for 1-2 minutes until fragrant.
- In a mixing bowl, combine the seasoned chicken with sour cream, cheddar cheese, crumbled bacon alternative (like turkey bacon), and apple cider vinegar. Mix until well combined.
- Chill the chicken salad in the refrigerator for at least 15 minutes.
- Slice cucumbers in half lengthwise and scoop out seeds. Pat them dry with paper towels.
- Spoon the chilled chicken salad into each cucumber boat and top with flakey sea salt and cracked pepper.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 160
- Sugar: 1g
- Sodium: 390mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 40mg