Name: Ranch Chicken Salad Cups
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
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

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36m Easy 97%

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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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Ranch Chicken Salad Cups

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