Avocado Ranch Chicken Salad Lettuce Cups

By vealam

Ingredients

• Avocado Ranch:
• 1/2 of an avocado, pitted and peeled
• 1/3 cup sour cream
• 1/4 cup mayo
• 3 tablespoons buttermilk
• 3 tablespoons fresh dill
• 2 tablespoons fresh parsley
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/4 teaspoon ground cayenne pepper
• salt and black pepper
• Chicken Salad Lettuce Cups:
• 6 slices of bacon, cooked until crisp and chopped
• 2 fully-cooked boneless and skinless chicken breasts, shredded or chopped small
• 1 pint heirloom cherry tomatoes, sliced in half
• 2 green onions, white and green parts sliced thin
• 1 avocado, peeled and pitted, diced
• 1 large head Boston lettuce (Bibb or something similar may be substituted)

Details

Servings 12
Preparation time 10mins
Cooking time 35mins
Adapted from cookingandbeer.com

Preparation

Step 1

In the pitcher of your blender, add the avocado, sour cream, mayo, buttermilk, dill, parsley, onion powder, garlic powder, cayenne pepper, salt and black pepper. Blend on medium-high for about a minute or until the mixture comes together and is creamy. Set aside.
In a large bowl, add the avocado ranch dressing, bacon, chicken, tomatoes and green onions. Fold the ingredients together until they just come together. Season to taste with salt and black pepper. Very gently fold in the avocado, making sure not to smash them into the chicken salad.
Scoop the chicken salad onto the Boston lettuce. Wrap them up and eat immediately! Enjoy!