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Cashew & Poppy Seed Chicken Salad in Cucumber Cups

Adapted from SOPHISTICATED ENTERTAINING by Jeanne Benedict, these cashew & poppy seed chicken salad in cucumber cups are a tasty and sophisticated treat that fits in a pretty package.

  • 3/4 Cup chopped cashews
  • 1 Tablespoon olive oil
  • 3 boneless, skinless half chicken breasts
  • 1/2 Cup mayonnaise
  • 1 Teaspoon white wine vinegar
  • 1/2 Cup minced red onion
  • 1/2 Tablespoon poppy seeds
  • 1/4 Teaspoon salt
  • 1/2 Teaspoon pepper
  • 4 seedless English cucumbers, peeled

Preheat oven to 450F (230C ). Scatter cashews on baking sheet and cook until toasted, about 5 minutes. Cool completely.

Heat oil in a large skillet over medium-high heat. Add chicken breasts and cook for 6 - 8 minutes on one side. Flip chicken and cook for 6 - 8 minutes on other side until chicken center is no longer pink. Remove from heat and cool slightly. Chop chicken into fine bits and place in medium bowl.

Stir mayonnaise into chicken until combined. Add chopped cashews, vinegar, red onion, poppy seeds, salt and pepper and mix well. Chill, covered, until ready to serve.

Cut cucumbers crosswise into 1-inch thick round. Using a melon-baller, scoop 3/4 way down into the center of cucumber round creating a cup to hold chicken salad. Fill cucumber cup with chicken salad and serve cold.

Note: Chicken salad may be prepared 1 day in advance if kept covered in an airtight container in the refrigerator until ready to serve.


Makes about 28 pieces

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