Description
A quick and easy low-carb lunch idea, these Bacon Ranch Chicken Salad Cucumber Boats are creamy, crunchy, and packed with flavor.
Ingredients
2 cups shredded cooked chicken
4–5 slices bacon, cooked and chopped
1/4 cup mayonnaise
2 tbsp sour cream or Greek yogurt
1 tbsp ranch seasoning mix
1/2 cup shredded cheddar cheese
3 large cucumbers, halved lengthwise
Optional: chopped chives or green onions
Instructions
1. Slice cucumbers in half lengthwise and scoop out seeds to form boats.
2. In a mixing bowl, combine chicken, bacon, mayo, sour cream, ranch seasoning, and cheddar cheese.
3. Stir until well blended.
4. Spoon the chicken salad into each cucumber boat evenly.
5. Top with chives or green onions if desired.
6. Refrigerate for 10–15 minutes before serving.
Notes
You can use rotisserie chicken to save time.
Store chicken salad and cucumbers separately if making ahead.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Lunch, Appetizer
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 2 boats
- Calories: 240
- Sugar: 2g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 55mg