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Bacon Ranch Chicken Salad Cucumber Boats

A refreshing, low-carb lunch featuring crisp cucumber halves stuffed with a creamy, savory mixture of shredded chicken, crispy bacon, cheddar cheese, and ranch dressing.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 boats
Course: Appetizer, Lunch, Snack
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Cucumber Boats
  • 2 large English cucumbers washed and dried
Chicken Salad Filling
  • 2 cups cooked chicken breast finely shredded
  • 0.5 cup mayonnaise full fat recommended
  • 2 tbsp dry ranch seasoning mix
  • 6 slices bacon cooked crisp and crumbled
  • 0.5 cup sharp cheddar cheese shredded
  • 0.25 tsp black pepper plus extra for garnish

Equipment

  • Cutting Board
  • Medium mixing bowl
  • Spoon

Method
 

  1. Cut the ends off the cucumbers and slice them in half lengthwise. Using a spoon, carefully scoop out the seeds from the center to create a hollow 'boat'.
  2. Pat the inside of the hollowed cucumbers dry with a paper towel to remove excess moisture.
  3. In a medium mixing bowl, whisk together the mayonnaise and dry ranch seasoning mix until well combined.
  4. Add the shredded chicken, crumbled bacon, shredded cheddar cheese, and black pepper to the bowl. Fold gently until all ingredients are coated in the dressing.
  5. Spoon the chicken salad mixture generously into the hollowed-out cucumber boats.
  6. Garnish with an extra sprinkle of black pepper. Serve immediately and enjoy cold.

Notes

For meal prep, store the chicken salad and whole cucumbers separately in the refrigerator. Assemble the boats just before eating to keep the cucumbers crisp.