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.
Ingredients (8)
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shredded cooked chicken 2 ½ cups
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bacon, crumbled 3 strips
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mayonnaise ¼ cup
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sour cream ¼ cup
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lemon juice 1 tablespoon
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large dill pickles 6
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chopped scallions, for garnish
Steps (4)
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1
Make the chicken salad. Place the chicken, bacon and cheese into a mixing bowl.
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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.
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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.
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4
Spoon chicken salad into the pickle boats, dividing evenly between the boats. Sprinkle with the chopped scallions and serve immediately.
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