Chicken Bacon Ranch Lettuce Boats
A fun and healthy meal combining tender chicken, crispy bacon, and creamy ranch dressing wrapped in lettuce leaves, perfect for lunch, dinner, or appetizers.
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.
Notes
Store leftovers separately from the lettuce to maintain freshness. Assemble right before serving for best texture. Customize with additional toppings like diced tomatoes or avocados.