Avocado Ranch Chicken Salad Lettuce Cups

• Gluten free

• Meat

  • 6 slices Bacon
  • 2 Chicken breasts, fully-cooked boneless and skinless small

• Produce

  • 1/2 Avocado, pitted and peeled
  • 1 Avocado
  • 1 large head Boston lettuce
  • 3 tbsp Dill, Fresh
  • 1 tsp Garlic powder
  • 2 Green onions
  • 1 pint Heirloom cherry tomatoes
  • 1 tsp Onion powder
  • 2 tbsp Parsley, fresh

• Condiments

  • 1/4 cup Mayo

• Baking & Spices

  • 1/4 tsp Cayenne pepper, ground
  • 1 Salt and black pepper

• Dairy

  • 3 tbsp Buttermilk
  • 1/3 cup Sour cream

Found on cookingandbeer.com

Description

Ingredients

• 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
• 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)

Directions

• 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!