Description
Prepare a quick, low-carb chicken salad mixed with bacon and ranch flavor, served in crisp lettuce cups.
Ingredients
Scale
- 2 cups cooked, shredded chicken breast
- 1/2 cup mayonnaise (full fat, no added sugar)
- 1/4 cup crumbled cooked bacon
- 2 tablespoons sugar-free ranch dressing mix or 3 tablespoons prepared sugar-free ranch dressing
- 1 stalk celery, finely diced
- 1/4 cup finely chopped red onion
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
- 4 large butter lettuce or romaine hearts leaves, washed and dried
Instructions
- In a medium bowl, combine the shredded chicken, mayonnaise, crumbled bacon, ranch dressing (or mix), Dijon mustard, salt, and pepper.
- Mix all ingredients thoroughly until the chicken is evenly coated.
- Fold in the diced celery and red onion.
- Taste the salad and adjust seasoning if needed.
- Spoon the chicken salad mixture evenly into the center of each lettuce leaf.
- Fold the sides of the lettuce leaves around the filling to create a boat or wrap shape.
- Serve immediately for the best texture.
Notes
- Use pre-cooked rotisserie chicken for faster preparation.
- For a thicker dressing, use ranch seasoning mix instead of liquid dressing.
- Make the chicken salad ahead of time and store it in the refrigerator for up to three days; keep lettuce separate until serving.
- Prep Time: 10 min
- Cook Time: 0 min
- Category: Lunch
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 lettuce boat
- Calories: 380
- Sugar: 2
- Sodium: 450
- Fat: 28
- Saturated Fat: 8
- Unsaturated Fat: 20
- Trans Fat: 0
- Carbohydrates: 4
- Fiber: 1
- Protein: 30
- Cholesterol: 110