Bacon Ranch Chicken Saladin a PickleBoat
A little pickle crunch and a little chicken salad, all in one bite? It’s the perfect finger food for your next get-together. This chicken bacon ranch salad recipe takes the classic lunch staple and serves it up on hollowed-out pickle boats. It’s as cute as it is tasty.
Ingredients(8)
shredded cooked chicken
2 ½ cups
bacon, crumbled
3 strips
mayonnaise
¼ cup
sour cream
¼ cup
½ cup
lemon juice
1 tablespoon
large dill pickles
6
chopped scallions, for garnish
For safe meat preparation, reference the USDA website.
Steps(4)
- 1
Make the chicken salad. Place the chicken, bacon and cheese into a mixing bowl.
- 2
Stir together the mayonnaise, sour cream, pickle ranch dressing and lemon juice until well combined. Toss with the chicken mixture until well coated; set aside.
- 3
Cut whole pickles in half lengthwise. Using a small spoon, scoop out the center of the pickles — the seeds and a bit of the flesh — to create a “boat,” leaving about 1/8—1/4-inch of pickle around the edge.
- 4
Spoon chicken salad into the pickle boats, dividing evenly between the boats. Sprinkle with the chopped scallions and serve immediately.
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