Best Bacon Ranch Lettuce Cups Recipes

RANCH CHICKEN SALAD CUPS

Ranch Chicken Salad Cups image

Rotisserie chicken, crispy bacon, juicy tomatoes and cubes of avocado are tossed with an herby, creamy homemade ranch dressing and served in lettuce cups for a fresh and easy meal.

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 12

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

Steps:

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

RANCH SALAD BOATS WITH BACON

Ranch Salad Boats with Bacon image

Provided by Food Network Kitchen

Categories side-dish

Time 30m

Yield 6 salad boats

Number Of Ingredients 13

Ingredients

1/4 cup buttermilk
1/4 cup sour cream
1/4 cup mayonnaise
3 tablespoons chopped fresh chives
3 tablespoons chopped fresh dill
2 teaspoons fresh lemon juice
1 to 2 dashes hot sauce
Kosher salt and freshly ground pepper
4 slices thick-cut bacon, cut into 1/2-inch pieces
12 romaine lettuce heart leaves
1 1/2 cups cherry tomatoes, quartered
2 radishes, thinly sliced
1 Persian cucumber, thinly sliced

Steps:

Make the dressing: Combine the buttermilk, sour cream, mayonnaise, 2 tablespoons each chives and dill, the lemon juice and hot sauce in a blender. Blend until very smooth. Season with salt and pepper. Refrigerate until ready to use.
Cook the bacon in a medium skillet over medium heat, stirring occasionally, until browned and crisp, 5 to 7 minutes. Remove with a slotted spoon to a paper towel-lined plate to drain.
To serve, arrange the lettuce leaves on a platter and top with the tomatoes, radishes, cucumber and bacon. Season with salt and pepper. Drizzle most of the dressing over the salad and serve the remaining dressing on the side. Sprinkle with the remaining 1 tablespoon each chives and dill.

BACON, LETTUCE AND TOMATO DIP

Bacon, Lettuce and Tomato Dip image

Bring the fantastic flavor of a favorite sandwich to a delectable dip! It goes from start to finish in 30 minutes.

Provided by By Betty Crocker Kitchens

Categories Appetizer

Time 30m

Yield 16

Number Of Ingredients 7

Ingredients

1 cup sour cream with chives and onions
1/4 cup mayonnaise or salad dressing
1/2 cup crumbled cooked bacon (about 8 slices)
1 1/2 cups shredded romaine lettuce
1/2 cup chopped roma (plum) tomatoes
1 tablespoon chopped fresh chives
32 slices (1/4-inch-thick) baguette-style French bread (from 10-ounce loaf)

Steps:

Mix sour cream and mayonnaise in small bowl until blended. Stir in bacon.
Arrange lettuce in shallow bowl or on small platter. Spoon sour cream mixture over lettuce. Top with tomatoes; sprinkle with chives. Serve with baguette slices.

Nutrition Facts : Calories 120, Carbohydrate 11 g, Cholesterol 15 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 180 mg