Ranch Chicken Salad Cups

2014-05-04
  • Yield : 4 servings
  • Prep Time : 15m
  • Cook Time : 10m
  • Ready In : 25m
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Nutritional Info

This information is per serving.

  • Calories

    471 calorie
  • Fat

    33 grams
  • Saturated Fat

    8 grams
  • Cholesterol

    104 milligrams
  • Sodium

    1210 milligrams
  • Carbohydrate

    13 grams
  • Fiber

    6 grams
  • Protein

    32 grams

Ingredients

  • 8 slices bacon, chopped
  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 2 tablespoons buttermilk
  • 3 tablespoons chopped scallions
  • 2 tablespoons chopped fresh dill
  • Kosher salt and freshly ground pepper
  • 3 cups shredded rotisserie chicken (skin removed)
  • 1 16-ounce container Campari or other small vine-ripened tomatoes, quartered
  • 1 avocado, diced
  • 2 heads Bibb lettuce, leaves separated
  • 4 dinner rolls

Method

Step 1

Cook the bacon in a medium skillet over medium heat, stirring, until crisp, about 8 minutes. Transfer to a paper towel-lined plate using a slotted spoon.

Step 2

Whisk the sour cream, mayonnaise and buttermilk in a large bowl. Add the scallions, dill, 1/2 teaspoon salt and a few grinds of pepper; whisk to combine. Add the chicken and half each of the bacon and tomatoes; toss to coat. Add the avocado and gently toss.

Step 3

Serve the chicken salad in the lettuce leaves; top with the remaining bacon and tomatoes. Serve with the dinner rolls.

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