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Recipe courtesy of Food Network Kitchen

From: Food Network Magazine

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

Yield:: 4 servings

Level:: Easy

Nutrition Info

Healthy

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

Courtesy of Food Network Magazine

My Private Notes

Name: Ranch Chicken Salad Cups
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H10M0.000S
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