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Bacon Ranch Chicken Salad Cucumber Boats

Name: Bacon Ranch Chicken Salad Cucumber Boats
Prep time: 10 min
Cook time: 5 min
Total time: 30 min
Cuisine: American
Ingredients: 2 tsp avocado oil; 15 oz (3 5 oz cans) canned chicken, drained, patted dry to remove excess moisture; 1 tsp dried dill; ¾ tsp dried parsley; ½ tsp garlic powder; ¼ tsp onion powder; ¼ tsp pepper; ⅛ tsp salt; ¼ cup + 2 tbsp (90g) sour cream; ½ cup (56g) shredded sharp cheddar cheese; ¾ cup (~50g, ~7-8 slices) crumbled cooked bacon; 1 tsp apple cider vinegar; 4 cucumbers, recommended that they be chilled in the refrigerator; Flakey sea salt; Freshly-cracked pepper

Published:07/06/21Updated:07/08/22

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These Bacon Ranch Chicken Salad Cucumber Boats are a quick and easy keto-friendly snack or lunch that can be whipped together in just 30 minutes. This recipe is nut-free, gluten-free, coconut-free, and egg-free.

Overhead shot of two bacon ranch chicken salad cucumber boats sprinkled with flakey sea salt and pepper over a chopping board. The chopping board sits atop a marble countertop.

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How to make bacon ranch chicken salad cucumber boats

In a pan over medium heat, heat oil until glistening. Add canned chicken and cook for about 1 minute. Add spices and cook until spices are fragrant, about 1-2 minutes.

Overhead shot of a pan with oil, canned chicken and spices.

Transfer chicken to mixing bowl and add sour cream. Mix ingredients until well-combined.

Overhead shot of a bowl with well-mixed chicken and sour cream. The bowl sits atop a marble countertop.

Add shredded cheddar, crumbled bacon, and apple cider vinegar and mix again.

Overhead shot of a bowl with chicken and sour cream mixture, shredded cheddar, crumbled bacon, and apple cider vinegar. The bowl sits atop a marble countertop.

Cover bowl with lid or foil and transfer to refrigerator to chill for 15 minutes.

Overhead shot of an aluminum foil covered bowl with the chicken, sour cream, shredded cheddar, crumbled bacon, and apple cider vinegar mixture. The bowl sits atop a marble countertop.

While chicken salad chills, prepare cucumber boats by cutting cucumbers in half lengthwise, removing seeds with a spoon, and blotting dry with a paper towel.

Overhead shot of a chopping board with halved cucumbers. The seeds are being removed by a spoon and the chopping board sits atop a marble countertop.

Remove chilled chicken salad from refrigerator and spoon into cucumber boats. Sprinkle on flakey sea salt and crack pepper atop cucumber boats then serve.