Kat Can Cook

1. To make the dressing: Combine anchovy filets (or 1 teaspoon anchovy paste), sliced garlic cloves, Kosher salt, fresh cracked black pepper, Greek yogurt, boiled egg yolk, fresh lemon juice, Dijon mustard, and olive oil in a high-powered blender.
2. Blend for about 20 seconds until the mixture is smooth and thick.
3. Taste the dressing and adjust seasoning by adding more salt or lemon juice if needed. If you prefer a thinner or milder dressing, add a bit of water.
4. To make the chicken salad: In a bowl, toss 2 cups of the shredded rotisserie chicken with the chopped ½ small red onion and 2 stalks of chopped celery.
5. Pour the prepared Caesar dressing over the chicken mixture and toss until well combined.
6. Prepare the cucumber boats: Cut the large cucumbers in half lengthwise and use a spoon to scoop out the insides and discard them.
7. Pile the chicken salad mixture into the hollowed-out cucumber halves and serve immediately.