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​Chopped Chicken Bacon Ranch Crostini

Chopped Chicken Bacon Ranch Crostini

Chopped crispy chicken tenders, crispy bacon, lettuce and tomatoes tossed in ranch dressing and served on crisp, toasted crostini.
5 from 2 votes
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Course: Appetizer, Dinner, Lunch, Snack
Cuisine: American
Keyword: appetizer, bacon, chicken, crostini, football season, game day appetizer, lettuce, ranch, simple appetizer, tomato
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 12 servings
Calories: 185kcal

Equipment

  • 1 Baking Sheet
  • 1 Cutting Board
  • 1 Sharp Knife
  • 1 small bowl
  • 1 Electric Griddle

Ingredients

  • 1 french baguette
  • 2 tablespoon extra virgin olive oil
  • 4-5 chicken strips
  • ¼ ball ice burg lettuce
  • 1 tomato
  • ¾ cup ranch
  • 6 slices bacon

Instructions

  • Bake chicken tenders according to the directions on the package.  Cook the bacon on medium heat until fully crisp.  Wash and pull apart the lettuce and slice the tomatoes.
  • Slice the french bread on a diagonal.  Place on a baking sheet and coat in olive oil.  Heat oven to 350 degrees. Bake at 350 degrees for 5-10 minutes until they reach the desired crisp.  A deep golden brown color is preferred but make sure they do not burn.
  • Place the chicken strips, bacon, lettuce and tomato on a cutting board.  Chop until all of the food is in small pieces and mixed together evenly. Toss in ranch.
  • Place a spoonful of the chopped chicken bacon ranch on each crostini. Garnish with a dollop of ranch on top. Serve immediately.

Notes

  • make sure you use a sharp knife to chop the ingredients
  • use an electric griddle to evenly cook bacon

Nutrition

Serving: 1crostini | Calories: 185kcal | Carbohydrates: 11g | Protein: 7g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 22mg | Sodium: 357mg | Potassium: 143mg | Fiber: 1g | Sugar: 2g | Vitamin A: 100IU | Vitamin C: 2mg | Calcium: 28mg | Iron: 1mg