Ranch Chicken Salad Cups
- Level: Easy
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 471 calorie
- Total Fat
- 33 grams
- Saturated Fat
- 8 grams
- Cholesterol
- 104 milligrams
- Sodium
- 1210 milligrams
- Carbohydrates
- 13 grams
- Dietary Fiber
- 6 grams
- Protein
- 32 grams
- Level: Easy
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 471 calorie
- Total Fat
- 33 grams
- Saturated Fat
- 8 grams
- Cholesterol
- 104 milligrams
- Sodium
- 1210 milligrams
- Carbohydrates
- 13 grams
- Dietary Fiber
- 6 grams
- Protein
- 32 grams
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.
