If you're craving something fresh, light, and downright delicious, this Chicken Salad Cucumber Roll Recipe is exactly what you need. Perfect for a quick lunch, a picnic, or an impressive yet easy appetizer, these rolls pack a punch of flavor while feeling cool and crisp. The blend of tender chicken salad wrapped in crisp cucumber slices offers a satisfying crunch and creaminess that never gets old. I love how easy they are to put together, yet they look and taste fancy enough to wow a crowd!
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Why You’ll Love This Chicken Salad Cucumber Roll Recipe
This recipe is a beautiful balance between creamy, tangy, and fresh elements all wrapped up in a toasty-cool crunch. Whether you’re aiming for a light lunch or want a crowd-pleaser at your next gathering, these cucumber rolls hit the spot without weighing you down.
- Texture you want: Crisp cucumber wraps with creamy, tender chicken salad inside.
- Flavor that pops: A zesty lime and cilantro dressing brightens every bite.
- Everyday ingredients: Common staples like mayo, avocado, and cottage cheese make it simple.
- Works for any night: Great as an appetizer, snack, or light meal any time of year.
Ingredient Spotlight
To nail the Chicken Salad Cucumber Roll Recipe consistently, choosing fresh, quality ingredients truly makes a difference. You’ll notice how each component adds a textural or flavor layer that blends beautifully.
- Shredded Chicken: Use rotisserie for convenience or cook your own breasts for a fresher taste.
- English Cucumber: Its thin skin and low seed count make rolling easy and mess-free.
- Avocado: Adds creaminess; make sure it’s ripe but firm to avoid mushiness.
Seasonality & Sourcing
English cucumbers are best when in season during summer and early fall, bringing the freshest crunch. If you’re on a budget, rotisserie chicken is a fantastic shortcut without sacrificing flavor or texture. Local farmers’ markets often have tastier, more fragrant cilantro and freshly squeezed limes, which you’ll appreciate in this bright Chicken Salad Cucumber Roll Recipe. When limes aren’t at their peak, bottled lime juice works, but fresh is a noticeable upgrade.
Step-by-Step: How to Make It
Step 1 — Prep & Preheat
Start by gathering your shredded chicken—about 1 pound works well. If you’re cooking your own chicken breasts, I recommend poaching gently until just cooked through to keep them tender. Meanwhile, dice half a red onion finely, then soak it in cold water for 10 minutes. This softens the harsh onion bite, making it pleasantly mild for the roll. Don’t skip the soaking step; raw onion can overpower the subtle flavors inside the rolls.
Step 2 — Cook & Build Flavor
In a large bowl, combine the shredded chicken and rinsed onion. Add finely chopped cilantro and mashed avocado. For the dressing, blend cottage cheese, mayonnaise, onion powder, lime juice, salt, and pepper until luxuriously smooth. Pour the dressing over the chicken mixture and stir to coat evenly. Taste and adjust seasoning—this is where you can amp up the lime or add a pinch more salt if it needs a little brightness. A creamy, zesty coating is essential for that signature flavor in this Chicken Salad Cucumber Roll Recipe.
Step 3 — Finish & Rest
Once mixed, let the chicken salad rest in the fridge for 15–20 minutes. This helps the flavors meld and the lime juice to tangily infuse the chicken. When ready, thinly slice your English cucumber with a peeler and lay out the strips on parchment paper. Pat them dry so the rolls don’t get soggy. Then spread whipped cream cheese, layer on the chicken mixture, and roll tightly. Resting the mixture really helps keep the textures perfect when you assemble your Chicken Salad Cucumber Roll Recipe.
Troubleshooting Chicken Salad Cucumber Roll Recipe
If your rolls feel soggy, the key fix is to dry those cucumber slices thoroughly. Excess moisture is the enemy of crisp rolls. If the chicken salad seems bland, a splash more lime juice or a pinch of extra salt will instantly lift it. And if it’s too dry, mixing in a little more mayo or cottage cheese smooths it out nicely without losing that fresh flavor.
Pro Tips
From my kitchen to yours, here are a few little secrets to make this Chicken Salad Cucumber Roll Recipe shine every time.
- Heat control: Cook chicken gently at medium-low heat to keep it juicy and perfect for shredding.
- Timing window: Chill the salad at least 15 minutes before rolling to marry the flavors well.
- Make-ahead move: Prepare the chicken salad up to one day in advance, but assemble rolls fresh to keep cucumbers crisp.
- Avoid this pitfall: Don’t skip draining/wiping the cucumber slices or your rolls might turn soggy quickly.
Variations & Substitutions
You can easily switch things up depending on your mood or diet. Try swapping cottage cheese for Greek yogurt for a lighter twist. If you’re avoiding mayo, mashed ripe avocado can stand in nicely to keep creaminess. For a bit of heat, stirring in diced jalapeños or swapping chipotle hot sauce for sriracha adds a kick. And if English cucumbers aren’t available, thinly sliced zucchini ribbons work surprisingly well, especially grilled lightly first.
Great Debates
One fun debate around Chicken Salad Cucumber Roll Recipe is whether to use mayo or cottage cheese as the creamy base. I find blending both gives the perfect tang and smooth texture, but feel free to go heavier on one or the other to suit your taste. Another choice is the green herbs: cilantro brings bright citrus notes, while fresh parsley gives a milder flavor. Both work beautifully—you can’t go wrong.
Make-Ahead, Storage & Freezing
You can make the chicken salad part 1 day ahead and keep it covered in the fridge in an airtight container. Avoid assembling the cucumber rolls until right before serving, so the cucumber remains crisp and fresh. These rolls don’t freeze well because cucumber becomes watery and mushy when thawed, so they’re best enjoyed fresh. Stored properly, the salad will keep well for up to 3 days, giving you options for quick meals throughout the week.
Yield & Conversions
This Chicken Salad Cucumber Roll Recipe makes about 6 servings, perfect for a light lunch or party appetizer. To double the recipe, just multiply ingredients by two—making larger batches is easy for entertaining. For metric conversions, 1 pound of chicken equals roughly 450 grams, and 3 fluid ounces lime juice is about 90 milliliters. Scaling down to half still works well—great for when it’s just you or two people enjoying this refreshing dish.
Serving Ideas & Pairings
I love serving these cucumber rolls alongside a crisp green salad or a handful of crunchy nuts for a satisfying crunchy contrast. They also pair beautifully with a light, citrusy vinaigrette drizzled over some roasted vegetables. For dipping, a dollop of extra whipped cream cheese mixed with a bit of chipotle hot sauce brings a creamy, smoky flair that makes every bite better. These ideas keep your meal balanced and vibrant without overwhelming the fresh flavors of the rolls.
FAQs
You can, but English cucumbers are best because they have thinner skins and fewer seeds, which makes them easier to roll and less watery. If using other cucumbers, peel and deseed them for the best results.
It’s best to prepare the chicken salad in advance but assemble the rolls just before serving to maintain crisp cucumber texture and prevent sogginess.
Absolutely! Greek yogurt or extra mashed avocado both work well as creamy, healthier substitutes and keep the chicken salad moist and flavorful.
Pat them dry with paper towels after slicing and use them quickly to avoid moisture buildup. Soaking thin slices in salted water briefly can also help draw out excess water before drying.
Notes, Tools & Special Equipment
A good, sharp vegetable peeler is key for slicing thin, even cucumber strips that roll without cracking. Using a small food processor or blender to make the dressing ensures a smooth texture. A flexible parchment paper sheet can be helpful to assemble and roll your cucumber slices tightly. Lastly, if you want to be precise, an instant-read thermometer helps when cooking chicken breasts to get them perfectly juicy at 165°F (74°C).
PrintPrintable Recipe 📖
Chicken Salad Cucumber Roll Recipe
A fresh and light Chicken Salad Cucumber Roll featuring a creamy lime-infused chicken salad wrapped in thin cucumber slices, perfect as a healthy appetizer or light meal.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: No-Cook
- Cuisine: American
- Diet: Low Fat
Ingredients
Chicken Salad
- 2 cups water
- 1 lb shredded chicken
- ½ medium red onion (finely diced)
- ¼ cup fresh cilantro (finely chopped)
- 5 tablespoon cottage cheese (small curd)
- ¼ teaspoon black pepper
- ½ teaspoon salt
- 1 tablespoon onion powder
- 3 fl oz lime juice (from about 2-3 limes)
- 3 tablespoon mayonnaise
- 1 avocado (mashed)
Roll-Ups and Topping
- 1 tablespoon everything bagel seasoning
- 2 tablespoon whipped cream cheese
- 1 tablespoon chipotle hot sauce
- 1 large English cucumber (sliced lengthwise into thin strips)
Instructions
- Prepare the Chicken and Onion: Begin with 1 lb of cooked, shredded chicken, using either cooked chicken breasts or rotisserie chicken. Shred or thinly dice the chicken with two forks. Finely dice ½ a red onion, then soak it in 2 cups of water for 10 minutes to mellow the flavor. Drain thoroughly.
- Mix the Salad Components: In a large bowl, combine the shredded chicken and drained red onion. Chop fresh cilantro and dice the avocado, then add them to the bowl. Gently toss together to mix evenly.
- Make the Dressing: In a blender or food processor, blend 5 tablespoons of cottage cheese, 3 tablespoons of mayonnaise, 1 tablespoon of onion powder, juice from 3 limes, cilantro, salt, and black pepper until smooth. Taste and adjust seasoning as needed. Pour the dressing over the chicken mixture and stir to coat evenly.
- Prepare the Cucumber Wrap: Use a vegetable peeler to thinly slice a large English cucumber lengthwise into strips. Lay the slices on parchment paper, overlapping about one-third, then pat dry with paper towels to remove excess moisture.
- Assemble the Cucumber Roll: Spread 2 tablespoons of whipped cream cheese evenly over the cucumber slices. Add about 4 ounces of the chicken salad mixture along the bottom edge, leaving space on all sides. Top with additional diced onion and avocado slices if desired.
- Roll and Serve: Carefully roll the cucumber slices from the bottom upward, applying gentle pressure to pack the roll tightly. Slice the roll with a sharp knife. Sprinkle everything bagel seasoning and drizzle chipotle hot sauce on top. Serve immediately as a refreshing appetizer or light meal.
Notes
- Soaking the onions in water softens their bite and adds a milder flavor to the salad.
- Using rotisserie chicken is a convenient shortcut for cooked shredded chicken.
- Patting cucumber slices dry prevents excess moisture from making the roll soggy.
- Adjust chipotle hot sauce amount to control the spice level.
- Can be prepared ahead and stored refrigerated; assemble just before serving for best texture.
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