Spring Break Sandwich Supper

A couple weeks ago, during our spring break from school, I was kind of on vacation too. There was one night when little man was having a sleep over with grandma, another he and I had a date night, and then on Good Friday we had supper at my parents. So...out of 5 days, I only cooked 2. It was kind of amazing. Even we food bloggers need a break from the kitchen now and again.

This happened to be one of the things I actually did make. A new chicken salad. I have quite a few versions of it already, but with the sun shining and the temps almost up to 70, I was really craving something with summer time flavors. And one of the things that screams warm weather to me is cucumbers! They are one of the few things we can actually get to grow in our garden, and I always have an abundance in the crisper drawer during the summer.

This is both simple and sophisticated. It gives you the familiar creamy texture of chicken salad, with some extra crunch from the cuke. If you are planning a bridal or baby shower, serve it up on some cocktail bread, or small rolls. It really tastes like springtime on a plate!

Rather it be for a special occasion, simple sandwich supper or weekend at the lake, this new twist on a classic will be just the answer! 

Cucumber Dill Chicken Salad

2 lbs. boneless chicken thighs

2 TBS olive oil

2 TBS steak seasoning

1/2 c. mayo

1 1/2 tsp. dill weed

1 medium cucumber, peeled, seeded and diced

Salt and Pepper to taste

Preheat oven to 375. Combine chicken, olive oil, steak seasoning, salt and pepper in a medium bowl. Mix well. Let sit at room temperature for 10 minutes. Transfer to baking sheet. Cook for 25-30 minutes until done. Allow to cool for 5 minutes and shred. Add cucumber to chicken. In a small bowl combine mayo and dill weed. Add to chicken mixture and stir well. Chill for 30 minutes before serving. 

Shared on The Country Cook April 17, 2015