Description
Bacon Ranch Chicken Salad Cucumber Boats are a refreshing and flavorful dish that perfectly combines crispy cucumbers with savory chicken, crunchy bacon, and creamy ranch dressing. Ideal for summer picnics or as a light lunch, these delightful cucumber boats are easy to prepare and packed with vibrant flavors that will impress your guests. Each bite offers a satisfying crunch, making them a perfect low-carb snack or appetizer.
Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1 lb)
- 4 strips crispy bacon
- 1/2 cup ranch dressing
- 2 medium cucumbers
- 2 green onions, chopped
- 1/2 cup shredded sharp cheddar cheese
- Salt and pepper to taste
Instructions
- Boil chicken in salted water for 15-20 minutes until cooked through; let cool and shred.
- Cook bacon in a skillet until crispy; drain and chop into small pieces.
- In a bowl, mix shredded chicken, bacon, ranch dressing, green onions, salt, pepper, and half the cheese.
- Halve cucumbers lengthwise and scoop out seeds to create boats.
- Fill each cucumber half with the chicken salad mixture; top with remaining cheese and extra green onions if desired.
- Serve chilled on a platter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cucumber boat (100g)
- Calories: 200
- Sugar: 2g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 65mg