Bacon Ranch Chicken Salad Cucumber Boats
Bacon Ranch Chicken Salad Cucumber Boats are a refreshing and fun way to enjoy a classic flavor combination. These delightful cucumber halves are filled with creamy chicken salad, offering a satisfying yet light option that’s perfect for busy weeknights, casual family gatherings, or as a make-ahead snack. The combination of tender chicken, zesty seasonings, and crunchy cucumbers creates a dish that’s bursting with flavor and texture. Quick to prepare in just 30 minutes, this recipe is an ideal choice for anyone looking for a delicious meal without the fuss. Plus, it’s easily customizable to fit your taste preferences!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves approximately 4
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
- 2 teaspoons avocado oil
- 15 ounces canned chicken (drained)
- 6 tablespoons sour cream
- ½ cup shredded sharp cheddar cheese
- 4 cucumbers
- 1 teaspoon apple cider vinegar
- 1 teaspoon dried dill
- ¾ teaspoon dried parsley
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon pepper
- ⅛ teaspoon salt
Instructions
- In a medium pan over medium heat, warm the avocado oil and add the canned chicken. Cook for 1 minute.
- Stir in dried dill, parsley, garlic powder, onion powder, pepper, and salt; cook until fragrant (about 1-2 minutes).
- Transfer seasoned chicken to a bowl; mix in sour cream, cheddar cheese, crumbled bacon alternative (like crispy chickpeas), and apple cider vinegar.
- Chill the mixture for 15 minutes.
- Cut cucumbers in half lengthwise and scoop out seeds. Pat dry.
- Spoon chicken salad into cucumber boats and sprinkle with flakey sea salt and cracked pepper.
Nutrition
- Serving Size: 1 cucumber boat (85g)
- Calories: 150
- Sugar: 2g
- Sodium: 290mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 13g
- Cholesterol: 30mg