Ranch Chicken Salad Cups

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  • Level: Easy
  • Total: 25 min
  • Prep: 15 min
  • Cook: 10 min
  • Yield: 4 servings
  • Nutrition Info
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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


  1. 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.
  2. 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.
  3. Serve the chicken salad in the lettuce leaves; top with the remaining bacon and tomatoes. Serve with the dinner rolls.