Cucumber Buffalo Chicken (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1/4 cup mayonnaise
02 -
1/2 cup shredded cooked chicken
03 -
1/4 cup buffalo sauce
04 -
1 large cucumber, firm
→ Fresh Vegetables
05 -
1/4 cup red onion, chopped finely
06 -
1/4 cup celery, diced small
→ Seasonings & Garnish
07 -
Fresh dill sprigs for topping
08 -
Chives, freshly chopped, for garnish
09 -
A pinch of salt and black pepper
# Instructions:
01 -
Rinse your cucumber well and dry it completely. Use a vegetable peeler or mandoline to carefully cut it longways into thin, wide strips, making about 6-7.
02 -
Lay the cucumber slices on paper towels to dry. Slightly overlap them in a row and smear each strip lightly with mayonnaise so it's evenly coated.
03 -
Spread out the shredded chicken across the cucumber strips diagonally. Add a drizzle of buffalo sauce, then scatter the diced celery and red onion on top. Sprinkle with just enough salt and pepper.
04 -
Gently roll the cucumber strips over the filling, keeping it snug. Stick a toothpick firmly into each roll to hold everything together.
05 -
Place your rolls neatly on a plate, then add fresh dill and chives on top. Pop them in the fridge for 30 minutes to cool before serving.
# Notes:
01 -
Stick to cucumbers that are firm and fresh, so they roll neatly.
02 -
Save time by using store-bought rotisserie or pre-cooked chicken.
03 -
To keep rolls tidy, roll tightly and use toothpicks to secure them.
04 -
Chilling the rolls for half an hour before eating makes them tastier!