Easy High-Protein Chicken Bacon Ranch Lettuce Boats

Too hot to turn on the oven this evening? These Chicken Bacon Ranch Lettuce Boats are the perfect answer.

They are fresh, crunchy, and totally satisfying for the whole family. You will love how light yet filling they feel right now. This recipe delivers a refreshing crunch in every single bite.

Why This Recipe Is a Winner

This recipe is a winner because it is incredibly fast. You can have dinner on the table in just 25 minutes. It is perfect for a healthy reset after a busy weekend.

You get plenty of protein without any heavy carbs. The creamy ranch and salty bacon create a flavor kids love. It is a budget-friendly meal that uses simple ingredients.

Simple Method

Making these boats is as simple as it gets. You just mix the filling and scoop it up. No fancy cooking skills are required for this dish. It is a no-stress meal for any beginner cook.

Simple Ingredients

These ingredients are mostly pantry staples and fresh summer produce.

• 2 cups cooked chicken breast, shredded
• 6 slices thick-cut bacon, cooked and crumbled
• 1/2 cup premium ranch dressing
• 1/2 cup sharp cheddar cheese, shredded
• 1/4 cup red onion, finely diced
• 1/2 cup Roma tomatoes, seeded and diced
• 8 large Romaine lettuce heart leaves
• 1 tablespoon fresh chives, minced

Step-by-Step

1. Rinse Romaine lettuce leaves under cold water.
2. Pat them thoroughly dry with paper towels.
3. In a medium mixing bowl, combine the chicken and bacon.
4. Add the ranch dressing to the chicken mixture.
5. Add the shredded cheddar cheese and diced red onion.
6. Stir the mixture until it is well incorporated.
7. Place the lettuce leaves on a clean work surface.
8. Distribute the chicken mixture evenly among the 8 leaves.
9. Place approximately 1/4 cup of filling into each boat.
10. Top each boat with diced tomatoes and minced chives.
11. Serve immediately or refrigerate for up to 2 hours.

Best Ways to Enjoy It

Serve these boats fresh while the lettuce is extra crisp. They pair beautifully with a side of sweet potato fries. You could also serve them with fresh seasonal fruit. Set the table outside and enjoy a breezy summer dinner.

Keep It Fresh

Store any leftover chicken mixture in an airtight container. It will stay fresh in the fridge for three days. Keep the lettuce separate until you are ready to eat. This prevents the leaves from getting soggy or soft. Meal prep the filling on Sunday for easy weekday lunches.

Tips for Best Results

• Don’t skip drying the lettuce leaves completely.
• Use a rotisserie chicken to save even more time.
• Avoid over-mixing to keep the bacon bits crunchy.
• Make the filling ahead of time for a faster dinner.
• Choose Romaine hearts for the sturdiest lettuce boats.
• Add a squeeze of lime for a bright summer zing.

Easy Flavor Ideas

• Add diced avocado for extra creaminess and healthy fats.
• Use spicy ranch for a little kick of heat.
• Swap cheddar for pepper jack cheese to add spice.
• Try butter lettuce for a softer, more delicate wrap.

Common Questions

Can I make these ahead of time?

Yes, you can prepare the filling in advance. Just wait to fill the lettuce until right before serving. This keeps everything crisp and fresh.

What is the best lettuce to use?

Romaine hearts are the best for this recipe. They have a natural boat shape that holds filling well. They also provide a satisfying crunch.

I hope these lettuce boats bring a little ease to your kitchen. They are a wonderful way to enjoy a fresh, healthy meal. Happy cooking!

— Katie Wood

Print Recipe

Chicken Bacon Ranch Lettuce Boats

Prep Time15 minutes mins

Cook Time10 minutes mins

Total Time25 minutes mins

Servings: 4 servings

Calories: 385kcal

Ingredients

• 2 cups cooked chicken breast, shredded
• 6 slices thick -cut bacon, cooked and crumbled
• 1/2 cup premium ranch dressing
• 1/2 cup sharp cheddar cheese, shredded
• 1/4 cup red onion, finely diced
• 1/2 cup Roma tomatoes, seeded and diced
• 8 large Romaine lettuce heart leaves
• 1 tablespoon fresh chives, minced

Instructions

• Rinse Romaine lettuce leaves under cold water and pat thoroughly dry with paper towels.
• In a medium mixing bowl, combine the shredded chicken, crumbled bacon, and ranch dressing.
• Add the shredded cheddar cheese and diced red onion to the chicken mixture and stir until well incorporated.
• Place the lettuce leaves on a clean work surface or serving platter.
• Distribute the chicken mixture evenly among the 8 lettuce leaves, placing approximately 1/4 cup of filling into each boat.
• Top each boat with diced tomatoes and minced chives.
• Serve immediately or refrigerate for up to 2 hours before serving.