Description

Bacon Ranch Chicken Salad Cucumber Boats are a delightful and refreshing dish that combines crispy cucumbers with savory chicken, smoky bacon, and creamy ranch dressing. Perfect for summer gatherings or light meals, these cucumber boats are not only visually appealing but also bursting with flavor. They are easy to prepare and make a fantastic appetizer or snack that will impress your guests.

Ingredients

Scale

3–4 boneless, skinless chicken breasts (about 1 pound)
6 slices cooked thick-cut bacon, chopped
1/2 cup ranch dressing
2 large cucumbers, halved lengthwise
2 green onions, finely chopped
Salt and pepper to taste

Instructions

Cook chicken breasts in boiling water for 15-20 minutes until fully cooked. Allow cooling before shredding into bite-sized pieces.
In a skillet, fry bacon over medium heat for 5-7 minutes until crispy. Drain on paper towels and chop.
In a large bowl, mix shredded chicken, bacon, ranch dressing, green onions, salt, and pepper until well combined.
Slice cucumbers in half lengthwise and scoop out seeds to create boats.
Generously fill each cucumber half with the chicken salad mixture.
Serve immediately or chill briefly before enjoying.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Appetizer
Method: Boiling/Frying
Cuisine: American

Nutrition

Serving Size: 1 cucumber boat (120g)
Calories: 230
Sugar: 3g
Sodium: 550mg
Fat: 12g
Saturated Fat: 3g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 2g
Protein: 24g
Cholesterol: 70mg

Keywords: For added crunch, consider adding diced bell peppers or swapping grilled chicken for rotisserie chicken. Store leftovers in an airtight container in the refrigerator for up to three days but consume cucumbers fresh for the best experience.