Description
A crisp, creamy, protein-packed recipe featuring chicken, sour cream, ranch seasoning, and crunchy cucumbers. Perfect for low-carb snacks or quick lunches.
Ingredients
-
2 cups shredded cooked chicken
-
1/2 cup sour cream (or Greek yogurt/mayo)
-
1/2 cup shredded cheddar cheese
-
1/4 cup crumbled turkey or beef bacon
-
1 tsp apple cider vinegar
-
1 tbsp ranch seasoning
-
2 large cucumbers, halved and hollowed
-
Salt and pepper, to taste
-
Optional: diced celery, red onion, olive oil drizzle
Instructions
-
Shred chicken and place in a large bowl.
-
Cook bacon until crisp and crumble it.
-
Mix chicken, sour cream, cheese, bacon, vinegar, and ranch seasoning.
-
Season with salt and pepper.
-
Chill mixture for 15 minutes.
-
Slice cucumbers lengthwise and scoop out seeds.
-
Fill cucumber boats with chilled chicken salad.
-
Serve with a drizzle of olive oil or fresh herbs if desired.
Notes
- Use rotisserie, canned, or leftover chicken.
- Drain cucumbers before filling to avoid sogginess.
- Store filling separately for best results.
- Prep Time: 10 minutes
- Cook Time: 0 minutes (if using precooked chicken)
- Category: Lunch, Snack
- Method: No-cook
- Cuisine: American