Bacon Ranch Chicken Salad in a Pickle Boat

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.

Prep Time 15 min
Cook Time 0 min
Servings 6

Bacon Ranch Chicken Salad in a Pickle Boat

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Ingredients (8)

shredded cooked chicken 2 ½ cups
bacon, crumbled 3 strips
mayonnaise ¼ cup
sour cream ¼ cup
lemon juice 1 tablespoon
large dill pickles 6
chopped scallions, for garnish
Hidden Valley® Pickle Flavored Ranch Easy Squeeze Bottle

Hidden Valley® Pickle Flavored Ranch Dressing ½ cup

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.