Curry Chicken Cucumber Cups

• 1 cup leftover rotisserie chicken, shredded
• 12 cup carrot, shredded
• 14 cup raisins
• 14 cup slivered almonds, toasted
• 12 tablespoon curry powder
• 14 cup mayonnaise
• 1 lemon, zest and juice
• salt, to taste
• ground black pepper, to taste
• 2 English seedless cucumbers

1. In a large mixing bowl, fold the shredded chicken, carrots, raisins, and almonds with the curry powder, mayonnaise, lemon zest and juice, and season with salt and ground black pepper.
2. Reserve.
3. Peel the cucumbers partially, so it has 4 stripes of skin going down the entire length of the cucumber.
4. Trim the ends of the cucumbers into slices 3/4-inch thick -- you should have about 20 pieces.
5. Scoop out the center of each slice with a melon baller, leaving a shell of flesh.
6. Scoop about 1 to 2 tablespoons of the chicken salad into the cucumber cups and enjoy your refreshing bite-size snack!

leftover rotisserie chicken, carrot, raisins, slivered almonds, curry powder, mayonnaise, lemon, salt, ground black pepper, cucumbers

Taken from www.food.com/recipe/curry-chicken-cucumber-cups-504739 (may not work)