Chicken Bacon Ranch Lettuce Boats (Print Version)
Grilled chicken and bacon nestle in crisp lettuce with ranch, tomatoes, and onion for a flavorful, light bite.
# Ingredients:
→ Main Ingredients
01 -
2 boneless, skinless chicken breasts
02 -
1 package Romaine lettuce leaves
03 -
1 tablespoon olive oil
04 -
1/2 teaspoon smoked paprika
05 -
1/2 teaspoon garlic powder
06 -
1/2 teaspoon onion powder
07 -
1 teaspoon salt
08 -
1 pinch black pepper
09 -
6 slices bacon, cooked until crispy and chopped
10 -
1/2 cup diced cherry tomatoes
11 -
1/4 cup finely chopped red onion (optional)
→ Ranch Dressing
12 -
1/4 cup mayonnaise
13 -
1/4 cup sour cream
14 -
2 tablespoons buttermilk or milk
15 -
1 tablespoon chopped fresh parsley
16 -
1/2 teaspoon dried dill
17 -
1/2 teaspoon garlic powder
18 -
1 teaspoon salt
19 -
1/8 teaspoon black pepper
# Steps:
01 -
Combine mayonnaise, sour cream, buttermilk, parsley, dried dill, garlic powder, salt, and black pepper in a small bowl. Whisk until smooth, cover, and refrigerate until ready to use.
02 -
Rub chicken breasts with olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper. Grill or pan-sear over medium heat for 5 to 6 minutes per side, or until internal temperature reaches 165°F. Allow chicken to 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 chopped chicken, crispy bacon, diced cherry tomatoes, and red onion if using. Drizzle prepared ranch dressing over the top and garnish with additional parsley if desired.
# Notes:
01 -
Ensure chicken is fully cooked before serving and allow it to rest for juicier meat.