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Buffalo Chicken Cucumber Cup - Dialysis Friendly Recipe

Chef Aaron McCargo, Jr.:

Buffalo Chicken Salad Stuffed Cucumber Cups

Yield: Serves 8: 1 serving = about 2-3 oz.


  • Spice blend:

    ½ teaspoon black pepper

    1 teaspoon smoked paprika

    ½ teaspoon Italian seasoning

    1 teaspoon cayenne pepper

  • 2 tablespoons hot sauce
  • ½ cup Kraft mayonnaise
  • ¼ cup blue cheese crumbs
  • 2 tablespoons lemon juice
  • 1 tablespoon chopped fresh garlic
  • 2 tablespoons fresh chopped chives
  • 3 cups diced or shredded chicken breast
  • 2 large seedless cucumbers sliced into 1” pieces, with half of their centers scooped out (15-20 slices) (Tip:  Cucumbers can run a little small or big, so be sure to get one at least 15 inches long, or 2 smaller ones)
  • ¼ cup chopped fresh parsley for garnish


Combine all ingredients except the chicken and cucumbers in a medium-size bowl. Stir in chicken and mix until well coated. Set aside in refrigerator for about 30 minutes. Remove from refrigerator and spoon equal amounts (about 1-2 teaspoons) into each cucumber slice. Garnish with chopped parsley.

Nutrition Per Serving
Calories 243
Protein 23 g
Carbohydrate 6 g
Total Fat 14 g
Saturated Fat 3 g
Trans Fat 0 g
Cholesterol 65 mg
Potassium 374 mg
Phosphorus 203 mg
Sodium 270 mg