Description
A simple recipe for chicken salad mixed with bacon and ranch dressing, served in hollowed-out cucumber halves.
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 1/2 cup mayonnaise
- 1/4 cup ranch dressing
- 4 slices cooked bacon, crumbled
- 1/4 cup celery, finely chopped
- 2 tablespoons red onion, finely chopped
- Salt and pepper to taste
- 3 large cucumbers
Instructions
- In a medium bowl, combine the shredded chicken, mayonnaise, ranch dressing, crumbled bacon, celery, and red onion.
- Mix all ingredients until well combined.
- Season the mixture with salt and pepper to your preference.
- Cut the cucumbers in half lengthwise.
- Use a spoon to carefully scoop out the seeds and soft inner flesh from each cucumber half, creating a boat shape.
- Spoon the chicken salad mixture evenly into the cucumber boats.
- Serve immediately.
Notes
- You can use rotisserie chicken for quicker preparation.
- For a lighter version, use Greek yogurt instead of some of the mayonnaise.
- Prep Time: 15 min
- Cook Time: 0 min
- Category: Lunch
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 2 boats
- Calories: 280
- Sugar: 3
- Sodium: 450
- Fat: 18
- Saturated Fat: 5
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 5
- Fiber: 1
- Protein: 25
- Cholesterol: 85
Keywords: bacon ranch chicken salad, cucumber boats, low carb lunch, chicken salad recipe