Ranch Chicken Salad Cups
Recipe courtesy of
Food Network Kitchen
From:
Food Network Magazine
- Total:
- 25 min
- Prep:
- 15 min
- Cook:
- 10 min
- Yield:
- 4 servings
- Level:
- Easy
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
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
Courtesy of Food Network Magazine
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