Chicken Tzatziki Cucumber Boats Recipe
Chicken Tzatziki Cucumber Boats Recipe photo by Taste of Home
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Chicken Tzatziki Cucumber Boats Recipe

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I’ve tended a garden for decades, and these colorful “boats” made from cucumbers hold my fresh tomatoes, peas and dill. It’s absolute garden greatness. —Ronna Farley, Rockville, Maryland
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 2 servings


  • 2 medium cucumbers
  • 1/2 cup fat-free plain Greek yogurt
  • 2 tablespoons mayonnaise
  • 1/2 teaspoon garlic salt
  • 3 teaspoons snipped fresh dill, divided
  • 1 cup chopped cooked chicken breast
  • 1 cup chopped seeded tomato (about 1 large), divided
  • 1/2 cup fresh or frozen peas, thawed

Nutritional Facts

2 filled cucumber halves: 322 calories, 13g fat (2g saturated fat), 59mg cholesterol, 398mg sodium, 18g carbohydrate (10g sugars, 6g fiber), 34g protein. Diabetic Exchanges: 4 lean meat, 2 vegetable, 2 fat, 1/2 starch.


  1. Cut each cucumber lengthwise in half; scoop out pulp, leaving a 1/4-in. shell. In a bowl, mix yogurt, mayonnaise, garlic salt and 1 teaspoon dill; gently stir in chicken, 3/4 cup tomato and peas.
  2. Spoon into cucumber shells. Top with the remaining tomato and dill. Yield: 2 servings.
Skip the peas for a fast and refreshing low-carb lunch or supper.
Originally published as Chicken Tzatziki Cucumber Boats in Simple & Delicious June/July 2016

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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