1. Start by prepping your lettuce leaves. Carefully separate the leaves, rinse them under cold water, and pat dry with paper towels. Crisp, dry leaves make for the best boats that won’t wilt or tear easily.
2. In a large bowl, combine the shredded chicken, chopped bacon, shredded cheddar cheese, and green onions. Mix gently to distribute everything evenly.
3. Add the ranch dressing to the bowl and stir until the mixture is well coated. If you prefer a creamier filling, feel free to add a little more ranch dressing.
4. Season the mixture with salt, black pepper, and garlic powder. Taste and adjust seasoning as needed—this step always reminds me of my grandmother’s sage advice: “Always taste like you mean it.”
5. Carefully spoon the chicken mixture into each lettuce leaf, filling them generously but without overstuffing to avoid spills.
6. Sprinkle freshly chopped parsley over the top for a bright, fresh finish.
7. Serve immediately for the best crunch, or chill for 30 minutes if you prefer a cooler dish.

One little tip I’ve learned over the years—when serving these at family gatherings, I like to arrange the boats on a large platter and let everyone build their own. It makes mealtimes feel interactive and fun, and the kids love helping out!