This low carb chicken bacon ranch lettuce sandwich filling is my big-batch potluck trick, borrowed from my mother-in-law, Grandma Pat. She used to show up at church suppers with bakery boxes full of tidy little lettuce “sandwiches,” and folks would take one to be polite, then circle back for seconds once they realized how creamy, smoky, and satisfying they were. Instead of bread, we use crisp lettuce leaves wrapped around a chunky chicken bacon ranch mixture, so even the carb-watchers can enjoy a hearty plate. It’s simple to make ahead, easy to pack into boxes or containers, and just right for feeding a crowd on a busy day.
These lettuce sandwiches are perfect on their own for a light, low-carb meal, but they shine on a potluck table with simple sides: a platter of sliced tomatoes and cucumbers, a bowl of crunchy coleslaw, or a tray of fresh veggies with extra ranch for dipping. At home, I like to serve them with a crock of dill pickles and a pan of roasted green beans or asparagus. For heartier appetites, offer a side of cheese cubes or deviled eggs so folks can build a plate without ever missing the bread.
Low Carb Chicken Bacon Ranch Lettuce Sandwiches
Servings: 18–24 lettuce sandwiches, depending on size
Ingredients
4 cups cooked chicken, chopped or shredded (about 2 large chicken breasts or 3 cups rotisserie meat)
10 slices thick-cut bacon, cooked crisp and crumbled (reserve 2 slices’ worth for topping)
1 cup mayonnaise
1/2 cup sour cream
1/3 cup prepared ranch dressing (bottled or homemade)
2 tablespoons dry ranch seasoning mix
2 tablespoons fresh lemon juice (about 1 small lemon)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon black pepper
1/4 teaspoon salt, plus more to taste
1 cup finely diced celery
1/2 cup finely chopped green onion or chives
1/2 cup shredded cheddar cheese (optional but tasty)
2 heads romaine or butter lettuce, leaves separated and patted dry
1 head iceberg lettuce, outer leaves removed, inner leaves separated for extra crunch (optional)
2 tablespoons chopped fresh parsley or dill for garnish (optional)
Extra ranch dressing for drizzling on top (about 1/4 cup, optional)
Directions
Cook the bacon first so it has time to cool. Lay the bacon slices in a single layer in a skillet or on a sheet pan and cook until very crisp. Drain on paper towels and let cool completely, then crumble. Set aside about 2 slices’ worth of crumbles in a small bowl for sprinkling over the top later.
Prepare the chicken if you haven’t already. This recipe is a good place to use leftover roasted or grilled chicken, or a store-bought rotisserie bird. Remove skin and bones, then chop or shred the meat into bite-sized pieces until you have about 4 cups. Let it cool to room temperature before mixing so the dressing doesn’t thin out.
