Chicken Salad Cucumber Roll Ups

Last summer, I was scrambling for something to bring to a poolside potluck when my garden cucumbers had gone completely rogue. I had more than I knew what to do with, some leftover rotisserie chicken, and about twenty minutes to pull something together. These cucumber roll ups were born out of that beautiful desperation, and now they are the most requested appetizer I make.

I made these for my sister is baby shower last spring, placing them on a long wooden board with the seam sides down like little green edible presents. My nephew, who typically refuses anything that even touches a vegetable, ate three of them before anyone could stop him. Now whenever I see English cucumbers at the market, I grab an extra one just in case he is coming over.

Ingredients

• 1 1/2 cups cooked chicken breast: Rotisserie chicken works perfectly here and saves so much time, just shred it finely so it holds together in the roll
• 1/4 cup celery: Finely diced adds that essential crunch that contrasts with the creamy filling
• 1/4 cup red onion: The bright pop of color and sharp bite cuts through the richness
• 1/3 cup mayonnaise: This binds everything together, though Greek yogurt makes a lighter version if you are counting calories
• 1 tsp Dijon mustard: Just enough tang to wake up the other flavors without overpowering
• 1 tbsp fresh dill: Fresh herbs make a huge difference here, but dried works in a pinch
• 1 tbsp fresh parsley: Adds little green flecks and a fresh, grassy brightness
• 1 tsp lemon juice: Acid is crucial to balance the creamy elements
• Salt and black pepper: Do not be shy with these, they bring all the flavors forward
• 2 large English cucumbers: English cucumbers have thinner skin and fewer seeds, making them ideal for ribboning
• 1/4 cup baby spinach leaves: These are optional but add such a pretty contrasting color inside the roll

Instructions

Mix the chicken salad filling:

Combine everything except the cucumbers in a bowl, mixing until the chicken is evenly coated and the herbs are distributed throughout

Create the cucumber ribbons:

Use a vegetable peeler to slice lengthwise, discarding that first dark skin slice and aiming for ribbons that bend without breaking

Remove excess moisture:

Pat each ribbon gently with paper towels because water will make your filling slide right off

Assemble the roll ups:

Lay a ribbon flat, spread about a tablespoon of filling at one end, add a spinach leaf if using, and roll tightly like a tiny burrito

Chill before serving:

Ten minutes in the fridge helps everything firm up so they hold their shape beautifully on the platter

Save

My neighbor Sarah texted me at midnight after I brought these to our book club, asking for the recipe because her husband would not stop talking about them. There is something about the cool, crisp cucumber wrapping around that savory, herby filling that just works in every season and for every crowd.

Make Ahead Magic

The chicken salad actually tastes better after a few hours in the fridge, so I often make it the night before. Just keep the cucumber ribbons separate until you are ready to assemble, or they will get soggy and lose that gorgeous crunch.

Ribbon Like a Pro

Start peeling from one end and keep applying even pressure until you reach the seeds in the center. Some people use a mandoline, but honestly, a simple vegetable peeler gives you more control and less chance of cutting yourself.

Serving Suggestions

These disappear fastest when arranged on a long platter with the seam sides down, maybe with some extra dill scattered around. A chilled white wine or sparkling water with lemon makes everything feel special.

• Make double the chicken salad and use the extra for lettuce wraps the next day
• If you are serving these outside, keep them on a chilled platter because the cucumber gets limp fast in heat
• These are naturally gluten free and low carb, so they work for almost any dietary restriction at your gathering

Save

Watch how quickly these disappear from the plate, and save this recipe for every party, potluck, or afternoon when you want something refreshing that feels like a treat.

Recipe FAQs

→ How do I slice cucumbers into ribbons?

Use a vegetable peeler or mandoline to slice lengthwise from one end to the other. Discard the first slice which is mostly skin, then continue creating thin, flexible ribbons. Pat them dry to remove excess moisture before filling.

→ Can I make these ahead of time?

For best texture, assemble within 2-3 hours of serving. You can prepare the chicken salad up to a day in advance and store it refrigerated. Keep cucumber ribbons separate and fill just before serving to prevent them from becoming soggy.

→ What can I use instead of mayonnaise?

Greek yogurt makes an excellent lighter substitute with added protein. You can also use half mayonnaise and half yogurt, or try mashed avocado for a creamy, dairy-free alternative that adds healthy fats.

→ How do I prevent the roll ups from unrolling?

Pat cucumber ribbons thoroughly dry with paper towels before filling. Place them seam side down on the platter and chill for 10 minutes before serving—the cold helps set the filling and keeps the rolls secure.

→ Can I add other vegetables to the filling?

Finely diced bell peppers, shredded carrots, or chopped water chestnuts add extra crunch. Fresh herbs like basil, chives, or tarragon work beautifully alongside the dill and parsley. Keep additions finely minced so they don't interfere with rolling.

→ What wine pairs well with these roll ups?

A crisp Sauvignon Blanc, Pinot Grigio, or dry Riesling complements the refreshing cucumber and creamy chicken. For non-alcoholic options, try sparkling water with fresh lemon or an unsweetened iced tea with mint.