Chicken Bacon Ranch Lettuce Boats are a fun and healthy way to enjoy a tasty meal. This dish combines tender chicken, crispy bacon, and a creamy ranch dressing, all wrapped in refreshing lettuce leaves. It’s perfect for a quick lunch, dinner, or even a party appetizer. The best part? You can enjoy all these flavors without the carbs from a traditional wrap or bread.
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Why Make This Recipe
There are many reasons to make Chicken Bacon Ranch Lettuce Boats. First, they are light and healthy, making them a great choice if you’re watching your calorie intake. Second, this dish is easy to prepare and can be made in under 30 minutes. Plus, it’s customizable! You can adjust the ingredients according to your taste. Finally, it’s a fun way to change up your usual meal routine while still enjoying familiar flavors.
How to Make Chicken Bacon Ranch Lettuce Boats
Ingredients:
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
- 1/2 cup sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon fresh lemon juice
- 1 clove garlic, minced
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh parsley
- Salt and pepper, to taste
- 6-8 leaves of romaine or butter lettuce (washed and patted dry)
- 6 slices cooked bacon, chopped or crumbled
- Fresh chopped parsley, for garnish
Directions:
- Rub the chicken breasts with olive oil, paprika, garlic powder, onion powder, salt, and pepper.
- Grill or sear the chicken in a hot skillet over medium heat for about 6 minutes per side, or until fully cooked.
- Let the chicken rest for 5 minutes, then chop it into bite-sized pieces.
- In a small bowl, whisk together the sour cream, mayonnaise, lemon juice, minced garlic, dill, parsley, salt, and pepper until smooth. Adjust the seasoning to taste.
- Lay out the lettuce leaves on a platter.
- Fill each leaf with chopped chicken, drizzle generously with the ranch dressing, and sprinkle with crispy bacon.
- Top with a bit of fresh parsley or chives for color and extra flavor.
How to Serve Chicken Bacon Ranch Lettuce Boats
Serve the Chicken Bacon Ranch Lettuce Boats on a platter at your next gathering or enjoy them as a fun family meal. Each person can take a lettuce leaf and fill it with chicken and dressing, making it a hands-on meal that everyone can customize. They are great for parties, as guests can easily make their own wraps.
How to Store Chicken Bacon Ranch Lettuce Boats
If you have leftovers, store the chicken and ranch dressing separately from the lettuce. Place the chopped chicken and dressing in airtight containers in the refrigerator for up to 3 days. When you’re ready to eat again, simply assemble the lettuce boats fresh.
Tips to Make Chicken Bacon Ranch Lettuce Boats
- Make sure to cook the chicken until it is fully done (165°F or 75°C internal temperature).
- Feel free to add other toppings like diced tomatoes, avocado, or shredded cheese for extra flavor and texture.
- Use different types of lettuce, such as iceberg or leafy greens, to find your favorite crunch.
Variation
For a spicy kick, add some chopped jalapeños or a dash of hot sauce to the ranch dressing. You can also switch out the chicken for grilled shrimp or tofu for a different flavor profile.
FAQs
Q: Can I make this recipe ahead of time?
A: Yes, you can prepare the chicken and ranch dressing ahead of time. Just assemble the lettuce boats right before serving for the best texture.
Q: What should I serve with Chicken Bacon Ranch Lettuce Boats?
A: These lettuce boats are great on their own, but you can serve them with a side of fresh fruit, veggie sticks, or a simple salad for a complete meal.
Q: Is this recipe gluten-free?
A: Yes, Chicken Bacon Ranch Lettuce Boats are naturally gluten-free, making them a great option for those with gluten sensitivities. Just double-check the ingredients for any processed items like mayonnaise or bacon.
Chicken Bacon Ranch Lettuce Boats
Ingredients
For the chicken
- 2 pieces boneless, skinless chicken breasts Make sure they are of even thickness for even cooking.
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- to taste salt and pepper Adjust to your preference.
For the ranch dressing
- ½ cup sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon fresh lemon juice
- 1 clove garlic, minced
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh parsley
- to taste salt and pepper Adjust seasoning as desired.
For assembly
- 6-8 leaves romaine or butter lettuce, washed and patted dry Choose your favorite type of lettuce.
- 6 slices cooked bacon, chopped or crumbled Crispy bacon adds great flavor.
- to taste fresh chopped parsley, for garnish Optional for decoration and additional flavor.
Instructions
Preparation
- Rub the chicken breasts with olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper.
- Grill or sear the chicken in a hot skillet over medium heat for about 6 minutes per side, or until fully cooked.
- Let the chicken rest for 5 minutes, then chop it into bite-sized pieces.
- In a small bowl, whisk together the sour cream, mayonnaise, lemon juice, minced garlic, dill, parsley, salt, and pepper until smooth.
Assembly
- Lay out the lettuce leaves on a platter.
- Fill each leaf with chopped chicken, drizzle generously with the ranch dressing, and sprinkle with crispy bacon.
- Top with a bit of fresh parsley or chives for color and extra flavor.
