Cook the Chicken: Boil seasoned water, add chicken breasts, and cook for 15-20 minutes until internal temperature reaches 165°F. Shred the cooled chicken.

Crisp Up the Bacon: Fry bacon in a skillet until crispy, drain on paper towels and crumble into pieces.

Prepare the Filling: In a mixing bowl, combine shredded chicken, crumbled bacon, ranch dressing, green onions and cheddar cheese. Mix until creamy.

Scoop Out Cucumbers: Slice cucumbers in half lengthwise and scoop out the flesh.

Fill the Boats: Spoon filling into cucumber halves and mound it for presentation.

Chill and Serve: Refrigerate for at least 15 minutes, then serve chilled.