Chicken Bacon Ranch Lettuce Boats (Print Version)
# Ingredients:
→ Chicken Filling
01 -
300 g cooked chicken breast, shredded or diced
02 -
4 slices smoked bacon, cooked until crispy and chopped
03 -
60 g cheddar cheese, shredded
04 -
30 g green onions or red onions, finely chopped
05 -
30 g tomatoes, chopped (optional)
06 -
30 g cucumber, chopped (optional)
07 -
Salt, to taste
08 -
Freshly ground black pepper, to taste
→ Ranch Dressing
09 -
120 g mayonnaise
10 -
60 g sour cream or plain Greek yogurt
11 -
1 tablespoon ranch seasoning mix (or 1/2 teaspoon each dried dill, parsley, onion powder, garlic powder, plus salt and pepper)
12 -
1 teaspoon lemon juice
13 -
15–30 ml milk or water to thin, as needed
→ Lettuce Base
14 -
1 large head romaine, butter lettuce, or little gem lettuce (choose sturdy, cup-shaped leaves)
→ Optional Toppings
15 -
Sliced avocado or guacamole
16 -
Sliced jalapeños
17 -
Chopped fresh dill or parsley
18 -
Crumbled blue cheese or feta
# Instructions:
01 -
If using raw chicken, season with salt, pepper, and a pinch of garlic powder. Sear in a skillet over medium heat for 5–6 minutes per side until cooked through, then shred or dice. Cook bacon until crisp and chop. Shortcut: substitute with cooked rotisserie chicken and pre-cooked bacon if desired.
02 -
In a small bowl, blend mayonnaise, sour cream or Greek yogurt, ranch seasoning mix, and lemon juice. Gradually whisk in milk or water to achieve a pourable consistency. Adjust seasoning as needed.
03 -
In a large bowl, combine the shredded chicken, chopped bacon, cheddar, onions, and optional vegetables. Pour in half the ranch dressing and toss until the mixture is thoroughly coated.
04 -
Gently separate lettuce leaves, wash, and dry thoroughly. Select the largest, most intact leaves to serve as boats.
05 -
Generously fill each lettuce boat with the chicken mixture. Drizzle additional ranch dressing on top or serve on the side. Add chosen toppings such as avocado, jalapeño, herbs, or cheese as desired.
# Notes:
01 -
For extra crunch, refrigerate lettuce before serving and keep filling and leaves separate until ready to eat.
02 -
To meal prep, store chicken filling in an airtight container for up to 3 days. Assemble just before serving for freshness.
03 -
Spice it up with hot sauce or cayenne pepper in the dressing or filling.
04 -
For a portable option, wrap filling in low-carb tortillas or whole collard leaves.