Chicken Bacon Ranch Lettuce Boats
Ingredients:
For the filling:
2 chicken breasts, boneless and skinless
1 pack of Romaine lettuce
1 tablespoon olive oil
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon salt
1 pinch black pepper
6 slices of bacon, chopped
1/2 cup cherry tomatoes, diced
1/4 cup red onion, finely chopped (optional)
For the ranch drizzle:
1/4 cup mayonnaise
1/4 cup sour cream
2 tablespoons buttermilk (or milk)
1 tablespoon fresh parsley, chopped
1/2 teaspoon dried dill
1/2 teaspoon garlic powder
1 teaspoon salt
1/8 pepper, to taste
Directions:
In a small bowl, whisk together the mayo, sour cream, buttermilk, parsley, dill, garlic powder, salt, and pepper. Chill in the fridge while you prepare the rest of the dish.
Rub chicken breasts with olive oil, paprika, garlic powder, onion powder, salt, and pepper. Grill or pan-sear over medium heat for 5-6 minutes per side, or until fully cooked and golden brown. Let rest for 5 minutes, then chop into bite-sized pieces.
Lay out the lettuce leaves on a plate. Fill each one with a few spoonfuls of chopped chicken, followed by crispy bacon, diced tomatoes, and red onion if using.
Drizzle the ranch dressing over the top of each boat and sprinkle with chopped parsley.
