Hey y'all! If you're looking for a hearty, flavor-packed meal that’s as easy as it is satisfying, you’ve got to try these Chicken Bacon Ranch Lettuce Boats. With juicy chicken, crispy bacon, cool ranch dressing, and crisp lettuce, every bite is loaded with texture and taste. These boats are great for a wholesome lunch, a crowd-pleasing party appetizer, or a light dinner that doesn’t skimp on flavor. Quick to make and sure to impress—let’s get cooking!
Why You'll Love This
- Low-carb and gluten-free, making them perfect for healthy eating or keto lifestyles.
- Super quick—ready in just 25 minutes from start to finish.
- Ultimate crowd-pleaser with creamy, smoky, and crisp flavors in every bite.
- Customizable with your favorite mix-ins and toppings.
- No utensils required: fun and easy finger food for any gathering.
Ingredients
- 2 cups cooked chicken breast, shredded or chopped
- 6 slices bacon, cooked crispy and crumbled
- ⅓ cup ranch dressing
- ¼ cup shredded cheddar cheese
- 2 tablespoons chopped green onion
- 1 tablespoon fresh chopped parsley (optional, for garnish)
- 8 large romaine lettuce leaves (or butter lettuce leaves, washed and dried)
- Salt and black pepper, to taste
Directions
Step 1: Prep the Chicken and Bacon
If you haven't already, cook 2 chicken breasts (pan-seared, grilled, or rotisserie works great) and shred or chop into bite-sized pieces. Cook 6 slices of bacon in a skillet over medium heat for 7-9 minutes until crispy, then crumble.
Step 2: Mix the Filling
In a large mixing bowl, combine the chicken, crumbled bacon, ranch dressing, shredded cheddar cheese, and chopped green onion. Stir until the mixture is evenly coated and creamy. Season lightly with salt and black pepper to taste.
Step 3: Assemble the Lettuce Boats
Lay out the lettuce leaves on a large platter or individual plates. Spoon a generous amount of the chicken bacon ranch mixture into each leaf, distributing evenly.
Step 4: Garnish and Serve
Sprinkle with chopped parsley (if using) and a bit more cheddar, if desired. Serve immediately for best crunch and freshness!
Notes
- If prepping in advance, keep the filling and lettuce separate until ready to serve to maintain crispness.
- Use pre-cooked rotisserie chicken for a faster meal option.
- Butter lettuce leaves can be swapped for romaine for a softer, wrap-like texture.
Variations
- Spicy Kick: Add 1 tablespoon diced jalapeños or a drizzle of hot sauce to the chicken mixture.
- Greek-Style: Substitute ranch with tzatziki and sprinkle with feta and diced cucumber.
- Vegetarian: Use chopped roasted cauliflower instead of chicken and plant-based bacon bits.
Required Equipment
- Large mixing bowl
- Skillet (for cooking bacon)
- Cutting board and knife
- Paper towels (for drying lettuce and draining bacon)
- Serving platter or individual plates
Storage Instructions
Store the chicken bacon ranch filling in an airtight container in the refrigerator for up to 3 days. Keep lettuce leaves separate, wrapped in a paper towel inside a resealable bag, to maintain their crispness. Assemble boats just before serving for best texture. Assembled boats are best enjoyed fresh and don’t store well.
Suggested Pairings & Serving Recommendations
- Pair with crunchy baked sweet potato fries for a balanced, comforting meal.
- Serve alongside a fresh tomato cucumber salad for a refreshing contrast.
- For parties, offer extra toppings like diced tomatoes, sliced avocado, or extra shredded cheese.
Pro Tips
- Dry the lettuce leaves thoroughly after washing to prevent a soggy base.
- Chop the chicken into small, bite-sized pieces for easy scooping.
- Prepare bacon in advance and keep extra crumbles on hand for an even crispier topping.
FAQ
- Can I make these ahead for meal prep?
Yes, you can prepare the chicken bacon ranch filling up to 3 days ahead. Store filling and lettuce separately and assemble boats just before serving for the best texture. - What’s the best lettuce for lettuce boats?
Romaine is sturdy and holds filling well, but butter lettuce offers a softer texture—choose your favorite! - Is there a dairy-free option?
Absolutely. Use a dairy-free ranch dressing and leave out or swap the cheese for a plant-based option.
Prep Time: 15 minutes
Total Time: 25 minutes
Serves: 4
Ingredients
- 2 cups cooked chicken breast, shredded or chopped
- 6 slices bacon, cooked crispy and crumbled
- ⅓ cup ranch dressing
- ¼ cup shredded cheddar cheese
- 2 tablespoons chopped green onion
- 1 tablespoon fresh chopped parsley (optional, for garnish)
- 8 large romaine lettuce leaves (or butter lettuce leaves, washed and dried)
- Salt and black pepper, to taste
Instructions
-
1If you haven't already, cook 2 chicken breasts (pan-seared, grilled, or rotisserie works great) and shred or chop into bite-sized pieces. Cook 6 slices of bacon in a skillet over medium heat for 7-9 minutes until crispy, then crumble.
-
2In a large mixing bowl, combine the chicken, crumbled bacon, ranch dressing, shredded cheddar cheese, and chopped green onion. Stir until the mixture is evenly coated and creamy. Season lightly with salt and black pepper to taste.
-
3Lay out the lettuce leaves on a large platter or individual plates. Spoon a generous amount of the chicken bacon ranch mixture into each leaf, distributing evenly.
-
4Sprinkle with chopped parsley (if using) and a bit more cheddar, if desired. Serve immediately for best crunch and freshness!
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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