Chicken Ranch Salad Cucumber Boats
For a light and refreshing meal that’s perfect for busy days or casual gatherings, try these delightful Chicken Ranch Salad Cucumber Boats. This easy-to-make dish combines savory chicken salad with the crispness of cucumbers, making it an enjoyable snack or lunch option.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: Serves approximately 4
- Category: Appetizer
- Method: Sautéing
- Cuisine: American
Ingredients
Scale
- 15 ounces canned chicken
- 2 teaspoons avocado oil
- 6 tablespoons sour cream
- ½ cup shredded cheddar cheese
- 4 cucumbers
- 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
- Crispy chickpeas (as a bacon alternative)
- Flaky sea salt
- Freshly-cracked pepper
Instructions
- In a pan over medium heat, warm the avocado oil and add the canned chicken. Sauté with dried dill, parsley, garlic powder, onion powder, pepper, and salt for about 1-2 minutes until fragrant.
- Transfer the seasoned chicken to a mixing bowl. Stir in sour cream, shredded cheddar cheese, crispy chickpeas, and apple cider vinegar until well combined.
- Chill the chicken salad in the refrigerator for about 15 minutes.
- Prepare cucumbers by cutting them in half lengthwise and scooping out seeds to create boats.
- Once chilled, spoon the chicken salad into each cucumber boat and top with flaky sea salt and freshly cracked pepper before serving.
Nutrition
- Serving Size: 1 cucumber boat (75g)
- Calories: 120
- Sugar: 2g
- Sodium: 280mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 25mg