Bacon Ranch Chicken Salad Boats (Print Version)
# Ingredients:
01 -
2 teaspoons avocado oil
02 -
15 ounces canned chicken, drained and patted dry (3 5-ounce cans)
03 -
1 teaspoon dried dill
04 -
3/4 teaspoon dried parsley
05 -
1/2 teaspoon garlic powder
06 -
1/4 teaspoon onion powder
07 -
1/4 teaspoon pepper
08 -
1/8 teaspoon salt
09 -
6 tablespoons sour cream
10 -
1/2 cup shredded sharp cheddar cheese
11 -
3/4 cup crumbled cooked bacon (about 7-8 slices)
12 -
1 teaspoon apple cider vinegar
13 -
4 cucumbers, peeled or unpeeled, chilled
→ Garnishes
14 -
Flakey sea salt
15 -
Freshly-cracked pepper
# Instructions:
01 -
Heat avocado oil in a pan over medium heat until glistening. Add canned chicken and cook for 1 minute. Stir in dried dill, parsley, garlic powder, onion powder, pepper, and salt. Cook for 1-2 minutes until spices are fragrant.
02 -
Transfer cooked chicken to a mixing bowl. Add sour cream and mix until well combined. Stir in shredded cheddar cheese, crumbled bacon, and apple cider vinegar. Mix thoroughly.
03 -
Cover the bowl with a lid or foil and refrigerate for 15 minutes to chill.
04 -
Cut cucumbers in half lengthwise, remove seeds with a spoon, and blot dry with a paper towel.
05 -
Spoon the chilled chicken salad into the prepared cucumber boats. Sprinkle with flakey sea salt and freshly-cracked pepper before serving.