Bacon Ranch Chicken Salad Cucumber Boats
Bacon Ranch Chicken Salad Cucumber Boats are a refreshing, flavorful dish perfect for summer picnics or light lunches. These crunchy cucumber boats are filled with a creamy chicken salad made with tender chicken, crispy bacon, and zesty ranch dressing. Each bite offers a delightful combination of textures and tastes, making them a showstopper at any gathering. Quick to prepare and easy to customize, these cucumber boats are sure to impress your guests and satisfy your cravings!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Salad
- Method: Boiling
- Cuisine: American
Ingredients
Scale
- 3 boneless, skinless chicken breasts (cooked and shredded)
- 6 slices thick-cut bacon (cooked and crumbled)
- 1 cup ranch dressing
- 4 fresh cucumbers (halved lengthwise)
- 4 green onions (finely chopped)
- 1 cup celery (chopped)
- 1 cup sharp cheddar cheese (grated)
Instructions
- Cook the chicken breasts in salted boiling water for 15-20 minutes until tender; shred.
- Cook bacon in a skillet until crispy; crumble.
- In a bowl, combine shredded chicken, crumbled bacon, ranch dressing, celery, green onions, and cheddar cheese; mix well.
- Halve cucumbers lengthwise and scoop out seeds to create boats.
- Fill each cucumber boat generously with the chicken salad mixture.
- Optionally garnish with extra bacon bits or green onions before serving.
Nutrition
- Serving Size: 1 cucumber boat (130g)
- Calories: 280
- Sugar: 2g
- Sodium: 560mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 65mg
Keywords: For quicker preparation, use rotisserie chicken. Customize by adding diced avocado or swapping proteins like turkey or chickpeas. Store leftovers in an airtight container for up to three days; best served cold.