Description

A meal-prep friendly cucumber salad featuring crisp English cucumbers, savory turkey bacon and chicken ham, sharp cheddar, and a tangy ranch dressing—perfect for easy entertaining and lasting freshness.

Ingredients

Scale

4 cups English cucumbers, thinly sliced
6 slices turkey bacon, cooked crisp and crumbled
4 oz chicken ham, diced
1 cup shredded sharp cheddar cheese
⅓ cup chopped green onions (separate whites and greens)
½ cup sour cream
½ cup mayonnaise
1 packet (1 oz) dry ranch seasoning mix
2 tablespoons chopped fresh dill (optional)
1 tablespoon fresh lemon juice
Salt and freshly ground black pepper, to taste

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Instructions

In a medium bowl, whisk together sour cream, mayonnaise, ranch seasoning mix, lemon juice, salt, and pepper until smooth.
Cook turkey bacon in a skillet over medium heat until crisp; drain and crumble.
Dice chicken ham into ½-inch cubes.
In a large mixing bowl, layer sliced cucumbers and white parts of green onions.
Add crumbled turkey bacon, diced chicken ham, and shredded cheddar cheese.
Gently fold dressing into cucumber mixture until evenly coated.
Stir in fresh dill and green parts of green onions.
Adjust seasoning with additional lemon juice, salt, or pepper if desired.
Cover and refrigerate at least 30 minutes before serving to meld flavors and maintain crispness.

Notes

Use English cucumbers for thin skin and minimal seeds—no peeling needed. Pat cucumber slices dry to prevent sogginess. For make-ahead storage, layer ingredients to keep cucumbers crisp or store dressing separately. Substitute Greek yogurt for sour cream for extra protein, or swap turkey bacon for smoked tempeh for a vegan option.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Side Dish
Method: No Cook and Skillet
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 280
Sugar: 4g
Sodium: 700mg
Fat: 22g
Saturated Fat: 7g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 1g
Protein: 12g
Cholesterol: 35mg