Chicken Bacon Cucumber Boats (Print Version)
# Ingredients:
01 -
2 teaspoons oil from avocados
02 -
15 oz canned chicken, dried off after draining (3 cans, each 5 oz)
03 -
1 teaspoon dill, dried
04 -
3/4 teaspoon parsley, dried
05 -
1/2 teaspoon powder made from garlic
06 -
1/4 teaspoon powdered onions
07 -
1/4 teaspoon ground black pepper
08 -
1/8 teaspoon table salt
09 -
6 tablespoons creamy sour cream
10 -
1/2 cup sharp cheddar cheese, shredded
11 -
3/4 cup cooked bacon crumbs (around 7-8 strips)
12 -
1 teaspoon vinegar made from apples
13 -
4 chilled cucumbers, peeled or not
→ Toppings
14 -
Cracked black pepper, fresh
15 -
Sea salt flakes
# Instructions:
01 -
Warm up avocado oil in a skillet over medium. Once shimmering, toss in the drained chicken. Let it cook for a minute before mixing in dried dill, parsley, onion powder, garlic powder, salt, and pepper. Stir and let cook another couple of minutes until you can smell the spices.
02 -
Move the warm chicken into a bowl. Stir it together with sour cream until nicely blended. Add in cheddar cheese, chopped bacon, and the apple vinegar. Mix it all up until it’s nice and even.
03 -
Place a cover or foil over the bowl and pop it into the fridge for 15 minutes so it can cool.
04 -
Slice cucumbers in half lengthwise. Use a spoon to scoop out the seeds, then dab with a paper towel to dry.
05 -
Fill the hollowed-out cucumbers with the cold chicken salad. Lightly sprinkle with cracked black pepper and salt flakes right before enjoying.