Dive into a refreshing twist on traditional chicken salad with these Bacon Ranch Chicken Salad Cucumber Boats. This recipe is a delightful blend of creamy chicken salad, packed with the smoky flavor of bacon and the tangy zest of ranch seasonings, all nestled in crisp cucumber boats. It’s a perfect dish for those seeking a low-carb, high-flavor meal that’s both satisfying and easy to make. Whether you’re whipping up a quick lunch, a healthy snack, or a unique appetizer for guests, these cucumber boats are sure to impress.
Ingredients
- 2 teaspoons (10 milliliters) avocado oil
- 15 ounces (3 5-ounce cans) canned chicken, drained and patted dry
- 1 teaspoon dried dill
- 3/4 teaspoon dried parsley
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon pepper
- 1/8 teaspoon salt
- 1/4 cup + 2 tablespoons (90 grams) sour cream
- 1/2 cup (56 grams) shredded sharp cheddar cheese
- 3/4 cup (~50 grams, ~7-8 slices) crumbled cooked bacon (pre-cooked store-bought bacon recommended)
- 1 teaspoon (5 milliliters) apple cider vinegar
- 4 cucumbers, peeled or unpeeled, based on your preference (chilled)
Garnishes:
- Flakey sea salt
- Freshly-cracked pepper
Instructions
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