Description
Bacon Ranch Chicken Salad Cucumber Boats are a refreshing and flavorful twist on traditional salads. These delightful cucumber boats are packed with tender chicken, crispy bacon, and creamy ranch dressing, making them the perfect light meal or appetizer. Ideal for summer picnics or casual gatherings, each bite offers a satisfying crunch that will keep everyone coming back for more.
Ingredients
Scale
- 3 cups shredded cooked boneless, skinless chicken breasts
- 6 slices thick-cut bacon, cooked and crumbled
- 1 cup ranch dressing (store-bought or homemade)
- 2 large cucumbers (English preferred), halved lengthwise
- 4 green onions, chopped
- 1 cup shredded sharp cheddar cheese
- Salt and pepper to taste
Instructions
- Boil or grill chicken breasts for 15-20 minutes until fully cooked. Let cool and shred.
- Fry bacon in a skillet over medium heat for 6-8 minutes until crispy; drain on paper towels.
- In a bowl, combine shredded chicken, crumbled bacon, ranch dressing, green onions, and cheddar cheese. Mix well.
- Slice cucumbers in half lengthwise and scoop out seeds to create boats.
- Spoon the chicken salad mixture into each cucumber half generously.
- Serve immediately or chill before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Boiling/Frying
- Cuisine: American
Nutrition
- Serving Size: 2 cucumber boats
- Calories: 350
- Sugar: 3g
- Sodium: 820mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 90mg