Bacon Ranch Chicken Salad Cucumber Boats
Light and refreshing cucumber boats filled with creamy chicken salad, perfect for parties or a cozy night at home.
Ingredients
For the Cucumber Boats
- 2 pieces Cucumbers Fresh and crunchy cucumbers
For the Chicken Salad
- 1 cup Cooked chicken, shredded Can use store-bought rotisserie chicken for convenience
- 1/2 cup Bacon, cooked and crumbled For a lighter option, consider turkey bacon or omit it entirely
- 1/2 cup Ranch dressing Fresh, high-quality ranch dressing recommended
- 1/4 cup Cheddar cheese, shredded Adds creaminess and flavor
- 1/4 cup Green onions, sliced For added freshness
- To taste Salt and pepper Adjust seasoning as needed
Instructions
Preparation
- Wash cucumbers under cool running water.
- Cut each cucumber in half lengthwise to create boats.
- Scoop out the seeds from each cucumber half using a spoon.
Chicken Salad Mixture
- In a mixing bowl, combine shredded chicken, crumbled bacon, ranch dressing, cheddar cheese, and sliced green onions.
- Mix well until all ingredients are fully combined and flavorful; season with salt and pepper to taste.
Assembly
- Spoon the chicken salad mixture generously into each cucumber half.
- Serve immediately or chill in the fridge for about 30 minutes before serving to enhance flavors.
Notes
Tip: Add diced celery or bell peppers for extra crunch. Store leftovers in an airtight container in the fridge for up to two days. Enjoy cold, as reheating cucumbers is not recommended.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 6gProtein: 20gFat: 17gSaturated Fat: 5gSodium: 400mgFiber: 1gSugar: 2g
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