Chicken Ranch Salad Cucumber Boats
Indulge in a fresh and delightful snack with these Chicken Ranch Salad Cucumber Boats, perfect for busy weeknights or family gatherings. These refreshing boats combine creamy chicken salad bursting with flavor nestled in crisp cucumbers, offering a satisfying meal that’s light yet filling. This recipe is versatile and easily customizable, allowing you to tailor it to your taste preferences. Whether enjoyed as a quick bite between activities or dressed up for a potluck, these cucumber boats are sure to become a favorite in your household!
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: Serves 4 (2 cucumber boats per serving) 1x
- Category: Appetizer
- Method: Mixing/Chilling
- Cuisine: American
Ingredients
Scale
- 2 teaspoons avocado oil
- 15 ounces canned chicken (drained)
- 6 tablespoons sour cream
- ½ cup shredded sharp cheddar cheese
- 1 teaspoon apple cider vinegar
- 4 cucumbers
Instructions
- Heat avocado oil in a pan over medium heat. Add drained canned chicken and warm for about one minute.
- In a mixing bowl, combine the warmed chicken with sour cream, cheddar cheese, and apple cider vinegar. Mix until well combined.
- Cover the bowl and chill the chicken salad in the refrigerator for about 15 minutes.
- Slice cucumbers in half lengthwise, scoop out seeds, and blot dry with paper towels.
- Spoon the chilled chicken salad into each cucumber boat, finishing with flakey sea salt and freshly cracked pepper.
Nutrition
- Serving Size: 1 cucumber boat (90g)
- Calories: 130
- Sugar: 2g
- Sodium: 350mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 30mg