Chicken Bacon Ranch Lettuce Boats (Print Format)
Savory chicken, bacon, and tangy ranch served in Romaine lettuce boats for a fresh, satisfying meal.
# Ingredients:
→ Main Ingredients
01 -
2 boneless, skinless chicken breasts
02 -
1 package of Romaine lettuce leaves
03 -
1 tablespoon of olive oil
04 -
1/2 teaspoon of smoked paprika
05 -
1/2 teaspoon of garlic powder
06 -
1/2 teaspoon of onion powder
07 -
1 teaspoon of salt
08 -
1 pinch of black pepper
09 -
6 slices of crispy bacon, chopped
10 -
1/2 cup of diced cherry tomatoes
11 -
1/4 cup of finely chopped red onion (optional)
→ Ranch Dressing
12 -
1/4 cup of mayonnaise
13 -
1/4 cup of sour cream
14 -
2 tablespoons of buttermilk (or regular milk)
15 -
1 tablespoon of chopped fresh parsley
16 -
1/2 teaspoon of dried dill
17 -
1/2 teaspoon of garlic powder
18 -
1 teaspoon of salt
19 -
1/8 teaspoon of black pepper
# Steps:
01 -
Whisk together mayonnaise, sour cream, buttermilk, parsley, dill, garlic powder, salt, and pepper in a small bowl. Cover and refrigerate until ready to use.
02 -
Rub the chicken breasts with olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper. Grill or pan-sear over medium heat for 5-6 minutes per side, or until fully cooked and golden brown. Rest for 5 minutes, then chop or shred into bite-sized pieces.
03 -
Arrange Romaine lettuce leaves on a serving platter. Fill each leaf with shredded chicken, crispy bacon, diced tomatoes, and red onion (optional). Drizzle ranch dressing over the top and garnish with parsley.
# Tips:
01 -
Feel free to substitute chicken with shrimp, ground turkey, or roasted vegetables for a vegetarian option. Add diced avocado, crumbled feta, or sliced olives for extra flavor.