Description
Bacon Ranch Chicken Salad Cucumber Boats are the perfect blend of creamy, savory, and crunchy flavors. These delightful, refreshing bites feature crisp cucumber halves filled with a robust chicken salad made from tender chicken breasts, crispy bacon, zesty ranch dressing, and sharp cheddar cheese. Ideal for summer picnics or casual gatherings, these cucumber boats are not only visually appealing but also a crowd-pleaser. Prepare to impress your guests with this easy-to-make appetizer that captures the essence of fun and flavor in every bite.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 6 slices thick-cut bacon
- 1 cup ranch dressing
- 4 medium cucumbers
- 4 green onions, chopped
- 1 cup shredded sharp cheddar cheese
- Freshly cracked black pepper to taste
Instructions
- Cook the Chicken: Boil water in a pot and season with salt. Add chicken breasts and cook until they reach an internal temperature of 165°F, about 15-20 minutes. Let cool.
- Crisp Up the Bacon: Fry bacon in a skillet until crispy. Drain on paper towels and crumble into pieces once cooled.
- Prepare the Filling: Shred cooked chicken using two forks. In a bowl, combine shredded chicken, crumbled bacon, ranch dressing, chopped green onions, and cheddar cheese. Mix well.
- Scoop Out Cucumbers: Cut cucumbers in half lengthwise and scoop out some flesh to create boats.
- Fill the Boats: Generously spoon the chicken salad mixture into each cucumber boat and press down gently.
- Chill & Serve: Refrigerate for at least 15 minutes before serving for best flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Boiling, Frying
- Cuisine: American
Nutrition
- Serving Size: 1 cucumber boat (90g)
- Calories: 210
- Sugar: 2g
- Sodium: 560mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 60mg