Chicken Salad Cucumber Rolls

Ingredients

This is such a great light healthy lunch thats packed with protein and keeps you full. The chicken salad is great on its own, with some sourdough or with crackers or rolled up with cucumbers like I did below.

Here’s how to make them:

1.Add 3 cups cooked shredded or diced chicken breast to a large bowl. Add 1/2 finely diced red onion, 1/3 cup finely chopped Kalamata olives, 1/4 cup chopped sundried tomatoes, 2 thinly sliced scallions, and a generous handful of chopped cilantro and mint.

2.In a blender or food processor, add 1 cup plain Greek yogurt, 3 tbsp mayo, 2 garlic cloves, zest and juice of 1 large lemon, 1 tsp oregano, 1 tsp chili flakes, salt, and black pepper. Blend until smooth and creamy.

3.Pour the dressing over the chicken mixture and toss really well. Taste and adjust lemon, salt, or herbs however you like. Let it sit 10–15 minutes if you can.

4.Now, you are rolling it up into a cucumber roll, thinly slice 1 large English cucumber using a peeler or mandoline.

5.Lay the cucumber strips onto parchment paper, slightly overlapping them by about 1/3 to form a rectangle.

6.Pat the cucumbers dry with a paper towel so everything stays tight when rolling.

7.Spread about 2 tbsp whipped cream cheese (or thick greek yogurt) across the cucumber base.

8.Add about 4oz of the Mediterranean chicken salad toward the bottom, leaving space around the edges. Top with a few extra avocado slices or herbs if you want.

9.Carefully roll it up tightly from the bottom, pressing gently as you go to keep everything compact. Then cut into it like sushi with a sharp knife and finish with everything bagel seasoning, chili flakes, and a drizzle of hot sauce if you like heat.

If you make them let me know on SHREDHAPPENS.

ENJOY!