Starters · Cold starter
Chicken & Cucumber Yogurt Cups
Cool cucumber cups filled with lemony chicken, thick yogurt and parsley. A crisp, spoon-free starter.
Serve chilled
- Prep
- 20 min
- Cook & chill
- 0 min
- Total
- 20 min
- Servings
- 4
- Method
- No-cook
MAKE IT YOUR PORTION
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Choose your servings. Ingredient amounts and printouts update together.
Original recipe: 4 servings.
Cooking times and equipment describe the original recipe. Larger batches may need more space or time; follow the temperature and texture cues in the method.
FOR 4 servings
Ingredients
Weights refer to the preparation listed, before cooking unless stated otherwise. Tap an ingredient to see its source.
- Chicken breastfully cooked, chilled, finely chopped; cooked weight180 g
- Cucumberwith peel300 g
- Greek yogurtPlain, whole milk80 g
- Lemon juiceRaw15 g
- Parsleyfinely chopped8 g
- Yellow mustardPrepared, yellow8 g
- SaltTable salt1 g
- Black pepperDried, ground0.5 g
Your selected servings and scaled amounts go into the calculator, where you can adjust ingredients individually.
STEP BY STEP
Let’s make it.
- Use fully cooked, chilled chicken and weigh it after cooking. Chop into small pieces.
- Cut the cucumber into 12 thick rounds. Scoop a shallow hollow into each without piercing the bottom; finely chop the removed centers so all the listed cucumber is used.
- Mix the chicken, chopped cucumber centers, yogurt, lemon juice, parsley, mustard, salt and pepper.
- Spoon the filling into the cucumber cups and divide into 4 servings, with three cups per person. Keep cold until served.
Kitchen notes
- If cooking chicken from raw, cook to 165°F (74°C), chill promptly, then weigh the required cooked amount.
- Keep refrigerated at 40°F (4°C) or below until serving. Refrigerate perishables within 2 hours, or 1 hour above 90°F (32°C). Serve chilled; do not leave a buffet platter out for longer.
ESTIMATED · PER EQUAL SERVING
What’s in your portion?
- Total carbs
- 4.1 g
- Fiber
- 0.6 g
- Carbs − fiber
- 3.5 g
- Protein
- 16.4 g
- Fat
- 2.8 g
- Energy
- 108 kcal
Calculated from USDA ingredient records, divided into 4 servings. Includes listed oils, sauces and sides; assumes all cooking fat and juices are eaten. A dash means a nutrient is unavailable. Actual ingredients and cooking losses can change the result.
Sources & calculationUse a food thermometer for the temperatures in the method. FoodSafety.gov cooking temperatures ↗ · Chilling and cold food handling ↗
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CARBPORTION · TAKE IT TO THE SHOP
Shopping list
Chicken & Cucumber Yogurt Cups
For 4 servings
Meat & poultry
- Chicken breastRoasted, meat only, without skin180 g
Vegetables
- CucumberRaw, with peel300 g
Fruit & berries
- Lemon juiceRaw15 g
Eggs & dairy
- Greek yogurtPlain, whole milk80 g
Herbs & spices
- Black pepperDried, ground0.5 g
- ParsleyFresh8 g
- SaltTable salt1 g
Sauces & pantry
- Yellow mustardPrepared, yellow8 g
Amounts are edible ingredient weights for the recipe, not package sizes. Check your pantry for oil and seasonings. Plain cooking water is omitted.
CarbPortion · /recipes/chicken-cucumber-yogurt-cups/
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