Description
Bacon Ranch Chicken Salad Cucumber Boats are a delightful and refreshing dish perfect for warm weather gatherings. With a creamy ranch dressing, crispy bacon, and tender chicken nestled in crunchy cucumber halves, these boats make for a fun, flavorful appetizer or light lunch. In just 15 minutes, you can whip up this visually appealing recipe that is sure to impress family and friends at your next picnic or barbecue.
Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1 lb)
- 6 strips thick-cut bacon
- 1/2 cup ranch dressing
- 4 medium cucumbers (preferably English)
- 3 green onions, finely chopped
- Salt and pepper to taste
Instructions
- Cook the chicken by boiling in salted water for 15-20 minutes until fully cooked. Let cool before shredding into bite-sized pieces.
- In a skillet over medium heat, crisp the diced bacon for about 6-8 minutes. Drain on paper towels.
- In a large bowl, combine shredded chicken, crispy bacon, ranch dressing, and chopped green onions. Mix well.
- Slice cucumbers in half lengthwise and scoop out seeds to create space for the filling.
- Generously fill each cucumber half with the chicken salad mixture.
- Optional: Garnish with additional green onions or bacon bits before serving chilled.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cucumber boat (125g)
- Calories: 220
- Sugar: 2g
- Sodium: 610mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 60mg