Chicken Bacon Ranch Lettuce Boats
A creamy, loaded, and irresistibly tasty meal featuring juicy grilled chicken, cool ranch, and smoky bacon wrapped in crispy lettuce.
Servings: 4 servings
Equipment
- Grill or Skillet
- Mixing Bowl
Ingredients
Protein
- 2 pieces boneless, skinless chicken breasts
Seasoning
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- to taste Salt and pepper
Sauce
- 1/2 cup sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon fresh lemon juice
- 1 clove garlic, minced
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh parsley
Lettuce
- 6-8 leaves romaine or butter lettuce
Toppings
- 6 slices cooked bacon, chopped or crumbled
- to taste Fresh chopped parsley, for garnish
Instructions
- Rub both chicken breasts with olive oil, then sprinkle evenly with smoked paprika, garlic powder, onion powder, salt, and pepper.
- Preheat your grill or a skillet over medium heat. Cook the chicken for about 6 minutes per side, until golden brown and cooked through. Remove to a plate and let rest for 5 minutes.
- Once rested, chop the chicken into bite-sized pieces.
- In a small bowl, whisk together the sour cream, mayonnaise, lemon juice, minced garlic, dill, parsley, plus a pinch of salt and pepper. Adjust seasoning as needed.
- Arrange your lettuce leaves on a platter. Fill each one with a generous portion of chopped chicken.
- Drizzle each boat with ranch dressing, then sprinkle with chopped or crumbled bacon. Top with fresh parsley.
- Serve immediately while the chicken is warm and the lettuce is crisp. Enjoy!
Notes
Store assembled lettuce boats in an airtight container in the fridge for up to one day. For meal-prep, keep the chicken, ranch, bacon, and lettuce separate until ready to serve.