Bacon Ranch Chicken Salad Cucumber Boats
Enjoy refreshing Bacon Ranch Chicken Salad Cucumber Boats as a quick meal prep option! Try this delightful recipe today for a tasty treat.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: Serves approximately 4
- Category: Snack
- Method: Mixing
- 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
- Heat avocado oil in a pan over medium heat. Add canned chicken and cook for about 1 minute.
- Stir in spices (dill, garlic powder) until fragrant (1-2 minutes).
- In a bowl, mix warm chicken with sour cream, cheddar cheese, and apple cider vinegar.
- Chill the chicken salad for at least 15 minutes.
- Slice cucumbers lengthwise and scoop out seeds to create boats.
- Fill each cucumber boat with the chilled chicken salad and season with sea salt and cracked pepper before serving.
Nutrition
- Serving Size: 1 cucumber boat (100g)
- Calories: 150
- Sugar: 2g
- Sodium: 380mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 30mg