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.
Servings: 6
Author: Hidden Valley
- 2 ½ cups shredded cooked chicken shredded cooked chicken
- 3 strips bacon, crumbled bacon, crumbled
- ¼ cup mayonnaise mayonnaise
- ¼ cup sour cream sour cream
- ½ cup Hidden Valley® Pickle Flavored Ranch Dressing Hidden Valley® Pickle Flavored Ranch Dressing
- 1 tablespoon lemon juice lemon juice
- 6 large dill pickles large dill pickles
- chopped scallions, for garnish chopped scallions, for garnish
Make the chicken salad. Place the chicken, bacon and cheese into a mixing bowl.
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.
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.
Spoon chicken salad into the pickle boats, dividing evenly between the boats. Sprinkle with the chopped scallions and serve immediately.