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Avocado Ranch Chicken Salad Lettuce Cups

by on June 8, 2015 in Main Courses June 8, 2015 Main Courses
See post on Justine Sulia (Cooking and Beer)’s site!
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

A bright and healthy way to spice up your lunch!

Ingredients

  • FOR THE AVOCADO RANCH:
  • ½  Avocado, Peeled And Pitted
  • ⅓ cups Sour Cream
  • ¼ cups Mayonnaise
  • 3 Tablespoons Buttermilk
  • 3 Tablespoons Fresh Dill
  • 2 Tablespoons Fresh Parsley
  • 1 teaspoon Onion Powder
  • 1 teaspoon Garlic Powder
  • ¼ teaspoons Ground Cayenne Pepper
  • Salt And Black Pepper
  • FOR THE CHICKEN SALAD LETTUCE CUPS:
  • 6 slices Bacon, Cooked Until Crisp And Chopped
  • 2  Boneless And Skinless Chicken Breasts, Fully-cooked, Shredded Or Chopped Small
  • 1 pint Heirloom Cherry Tomatoes, Sliced In Half
  • 2  Green Onions, White And Green Parts, Sliced Thin
  • 1  Avocado, Peeled, Pitted, And Diced
  • 1 head (large) Boston Lettuce (Bibb Or Something Similar May Be Substituted)

Preparation

In the pitcher of a blender, add avocado ranch ingredients. Blend on medium-high for about 1 minute or until mixture comes together and is creamy. Set aside.

In a large bowl, add avocado ranch dressing, bacon, chicken, tomatoes and green onions. Fold ingredients together until they just come together. Season to taste with salt and black pepper. Very gently fold in avocado, making sure not to smash them into the chicken salad.

Scoop chicken salad onto Boston lettuce. Wrap up and eat immediately! Enjoy!

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jessswan on 8.6.2015

Delicious! We used a bed of spinach and baby kale since my hubby hates lettuce in any form. I didn’t have fresh herbs on hand, so I used Italian seasoning, which gave it a slightly different flavor than the traditional ranch flavor, but it worked well as a substitute. I will definitely be making this one again. Thanks!

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