Chicken Ranch Salad Cucumber Boats
If you’re searching for a quick, fresh, and satisfying snack or lunch option, these Chicken Ranch Salad Cucumber Boats are the perfect choice! Bursting with creamy flavors and a delightful crunch, they make an ideal dish for busy weeknights, picnics, or family gatherings. Each boat is filled with a flavorful chicken salad that combines tender chicken, tangy ranch spices, and crisp cucumbers, creating a refreshing bite that everyone will love. Plus, they’re highly customizable—feel free to switch up ingredients based on your preferences or what you have at home. Let’s dive into this easy and delicious recipe!
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: Serves 4
- Category: Snack
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
- 2 teaspoons avocado oil
- 15 ounces canned chicken (drained, patted dry)
- 6 tablespoons sour cream
- ½ cup shredded sharp cheddar cheese
- 1 teaspoon apple cider vinegar
- 4 cucumbers (peeled or unpeeled)
Instructions
- In a medium pan over medium heat, warm the avocado oil and add the drained chicken. Cook for about one minute until heated through.
- In a mixing bowl, combine the warm chicken with sour cream, cheddar cheese, and apple cider vinegar until well mixed.
- Chill the chicken salad in the refrigerator for about 15 minutes.
- While chilling, slice cucumbers in half lengthwise and scoop out seeds gently.
- Once chilled, fill each cucumber half with the chicken salad mixture and season with flakey sea salt and freshly cracked pepper.
Nutrition
- Serving Size: 1 cucumber boat (approximately 100g)
- Calories: 187
- Sugar: 2g
- Sodium: 560mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 45mg