Ranch Chicken Salad Cups

Total Time:
25 min
Prep:
15 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 8 slices bacon, chopped
  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 2 tablespoons buttermilk
  • 3 tablespoons chopped scallions
  • 2 tablespoons chopped fresh dill
  • Kosher salt and freshly ground pepper
  • 3 cups shredded rotisserie chicken (skin removed)
  • 1 16 -ounce container Campari or other small vine-ripened tomatoes, quartered
  • 1 avocado, diced
  • 2 heads Bibb lettuce, leaves separated
  • 4 dinner rolls
Directions
  • Cook the bacon in a medium skillet over medium heat, stirring, until crisp, about 8 minutes. Transfer to a paper towel-lined plate using a slotted spoon.

  • Whisk the sour cream, mayonnaise and buttermilk in a large bowl. Add the scallions, dill, 1/2 teaspoon salt and a few grinds of pepper; whisk to combine. Add the chicken and half each of the bacon and tomatoes; toss to coat. Add the avocado and gently toss.

  • Serve the chicken salad in the lettuce leaves; top with the remaining bacon and tomatoes. Serve with the dinner rolls.

  • Photograph by Charles Masters


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews

    Not what you're looking for? Try:

    Chicken Salad in Endive Cups

    Recipe courtesy of Trisha Yearwood