Cucumber Dill Chicken Salad Roll Ups

Cucumber Dill Chicken Salad Roll Ups are an easy back-to-school recipe that is perfect to pack in a lunchbox! Combine a few simple ingredients to make this flavorful snack, appetizer or lunch option.

Course Main Course, Snack

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 330kcal

Author Ashley C.

Ingredients

1 1/2 pounds boneless skinless chicken breasts
whole garlic clove
1/2 cup mayonnaise or Greek yogurt
1/2 cup medium cucumber, peeled and diced
1 tablespoon freshly squeezed lemon juice
1 tablespoon freshly chopped dill
1/4 teaspoon kosher salt, or more to taste
1/4 teaspoon freshly ground black pepper, or more to taste
10 to 12 slices Sara Lee® Butter Bread

Instructions

Fill a 3 to 3.5-quart sauce pan full of water. Add the chicken breasts and garlic clove. Bring to a full boil and then turn off the heat and cover the pot. After 12 minutes, remove one of the breasts and cut into the thickest part to check to see if they are done (they should be cooked through and register at least 165 degrees F on an instant-read thermometer). If there is any pink, return to the pot for another 15 minutes. Drain chicken through a colander, discard the garlic clove and cool slightly.
Chop or shred the chicken into small pieces. Add the chicken, mayo, cucumber, lemon juice, dill, salt and pepper to a large bowl. Remove crusts from slices of bread. Press to flatten (I use a rolling pin). Spoon the chicken salad onto the bread, roll up and cut in half. Enjoy!

Nutrition