Description
A bright and healthy way to spice up your lunch!
Ingredients
- FOR THE AVOCADO RANCH:
- ½ Avocado, Peeled And Pitted
- ⅓ cups Sour Cream
- ¼ cups Mayonnaise
- 3 Tablespoons Buttermilk
- 3 Tablespoons Fresh Dill
- 2 Tablespoons Fresh Parsley
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- ¼ teaspoons Ground Cayenne Pepper
- Salt And Black Pepper
- FOR THE CHICKEN SALAD LETTUCE CUPS:
- 6 slices Bacon, Cooked Until Crisp And Chopped
- 2 Boneless And Skinless Chicken Breasts, Fully-cooked, Shredded Or Chopped Small
- 1 pint Heirloom Cherry Tomatoes, Sliced In Half
- 2 Green Onions, White And Green Parts, Sliced Thin
- 1 Avocado, Peeled, Pitted, And Diced
- 1 head (large) Boston Lettuce (Bibb Or Something Similar May Be Substituted)
Preparation
In the pitcher of a blender, add avocado ranch ingredients. Blend on medium-high for about 1 minute or until mixture comes together and is creamy. Set aside.
In a large bowl, add avocado ranch dressing, bacon, chicken, tomatoes and green onions. Fold ingredients together until they just come together. Season to taste with salt and black pepper. Very gently fold in avocado, making sure not to smash them into the chicken salad.
Scoop chicken salad onto Boston lettuce. Wrap up and eat immediately! Enjoy!
