Go Back
–+ servings
Chicken Bacon Ranch Lettuce Boats topped with crispy bacon and ranch dressing
Print Recipe
No ratings yet

Chicken Bacon Ranch Lettuce Boats

Creamy, savory, and ridiculously easy to assemble, these Chicken Bacon Ranch Lettuce Boats are a light and fresh recipe that feels indulgent.
Prep Time10 minutes
Cook Time14 minutes
Total Time24 minutes
Course: Appetizer
Cuisine: American
Keyword: Easy, Low Carb
Servings: 4 servings

Equipment

  • Skillet
  • Mixing Bowl
  • Cutting Board

Ingredients

Main Ingredients

  • 2 pieces Boneless, skinless chicken breasts About 1 pound, trimmed
  • 1 tablespoon Olive oil For rubbing the chicken
  • 1 teaspoon Smoked paprika For seasoning
  • 1 teaspoon Garlic powder For seasoning
  • 1 teaspoon Onion powder For seasoning
  • to taste Salt and pepper For seasoning the chicken and dressing
  • 1/2 cup Sour cream Room temperature if possible for easy mixing
  • 2 tablespoons Mayonnaise For creaminess
  • 1 tablespoon Fresh lemon juice For brightness
  • 1 clove Garlic Minced, for the dressing
  • 2 tablespoons Fresh dill Chopped, finely chopped
  • 2 tablespoons Fresh parsley Chopped, finely chopped, plus extra for garnish
  • 6-8 leaves Romaine or butter lettuce Washed and patted dry, whole leaves for boats
  • 6 slices Cooked bacon Chopped or crumbled, cooled and crisp
  • to taste Fresh chopped parsley For garnish, optional

Instructions

  • Prep the chicken: Pat the chicken breasts dry and rub all over with olive oil. Season evenly with smoked paprika, garlic powder, onion powder, and salt and pepper to taste.
  • Cook the chicken: Heat a large skillet over medium-high heat. When hot, add the chicken and cook for about 6 minutes per side, or until the internal temperature reaches 165°F (74°C).
  • Rest and chop: Transfer the cooked chicken to a cutting board and let rest for 5 minutes. Chop the chicken into bite-sized pieces or shred it lightly.
  • Make the ranch-style dressing: In a small bowl, whisk together sour cream, mayonnaise, lemon juice, minced garlic, dill, parsley, and salt and pepper to taste.
  • Assemble: Lay out the lettuce leaves on a large platter. Divide the chopped chicken evenly among the leaves. Drizzle each boat generously with the ranch-style dressing and sprinkle with bacon.
  • Garnish and serve: Finish with a sprinkle of fresh chopped parsley or chives for color. Serve immediately.

Notes

Use room-temperature sour cream for a smoother dressing. Let the chicken rest before chopping to keep it juicy.