Protein Packed Carnivore Chicken Salad is a hearty and satisfying dish that’s all about the goodness of chicken and simple, meaty ingredients. It’s packed with tender chicken, salty bacon, and just the right amount of creamy mayo to hold everything together. This is a great choice if you’re looking for something filling that’s all about protein and flavor without extra fuss.
I love making this salad when I want a quick meal that feels like a little treat but still keeps me full for hours. One thing I do is add a little bit of chopped pickles or avocado for some extra creaminess and a hint of sharpness. It keeps the salad from being too plain while still sticking to the carnivore-friendly vibe. This is also a great way to use leftover chicken or roast up a big batch for the week.
My favorite way to eat this salad is simply on its own or wrapped in crisp lettuce leaves. It’s perfect for a fast lunch or a protein-packed snack. If you’re like me and want something easy to grab and go without losing taste, this chicken salad fits the bill perfectly. It’s quick, tasty, and hits the spot every time.
Key Ingredients & Substitutions
Chicken: Using both grilled chicken breasts and shredded cooked chicken gives this salad a great mix of textures. Rotisserie chicken works well for a quick option. If you don’t have grilled chicken, you can bake or pan-sear the breasts instead.
Mayonnaise: Full-fat mayo adds creaminess and richness. If you prefer, use avocado mayo or Greek yogurt for a lighter twist, but stick to something creamy to keep the texture right.
Bacon: Crispy bacon adds a salty crunch that’s hard to replace. If bacon isn’t your thing, try using cooked pancetta or turkey bacon as alternatives.
Cheese: Sharp cheddar gives a nice tang and depth. You could swap it with other flavorful cheeses like smoked gouda or Gruyère to change things up.
Egg (Optional): Chopped cooked egg boosts protein and adds creaminess. It’s optional but a good choice if you want a little more richness in your salad.
How Do I Get the Best Texture and Flavor in This Chicken Salad?
The key to a great chicken salad is the balance of creamy and chunky, plus plenty of flavor from simple seasoning. Here’s how I do it:
- Use two types of chicken — shredded for softness and sliced grilled to add a meaty bite.
- Mix the mayo and mustard well with garlic powder and pepper before adding chicken to avoid clumps.
- Add crumbled bacon last to keep it crunchy; stir gently to distribute.
- For the best flavor, chill the salad for about 30 minutes before serving. This lets the flavors meld nicely.
- Serve on crisp lettuce or mixed greens to add freshness and a crisp contrast to the creamy salad.
Equipment You’ll Need
- Large mixing bowl – I like a big one to toss all the ingredients easily.
- Sharp knife – helps to slice grilled chicken breasts thinly and chop eggs if using.
- Cutting board – keeps things neat and safe while preparing ingredients.
- Measuring cups and spoons – for accurate amounts of mayo, mustard, and seasonings.
- Cooking pan or grill – to cook or sear the chicken breasts until browned and juicy.
- Serving bowls or plates – for plating and presenting the salad fresh and appealing.
Flavor Variations & Add-Ins
- Swap chicken for turkey or pork for a different meaty twist.
- Use different cheese like smoked gouda or Gruyère to add unique flavors.
- Add chopped pickles or olives for a salty tang that complements the meats.
- Spice things up with a dash of hot sauce or a sprinkle of paprika for extra warmth.
Protein Packed Carnivore Chicken Salad
Ingredients You’ll Need:
For the Chicken Salad:
- 2 large chicken breasts (grilled or pan-seared, sliced)
- 2 cups shredded cooked chicken (rotisserie or pre-cooked)
- ½ cup mayonnaise (preferably full-fat)
- 4 slices bacon, cooked and crumbled
- ¼ cup shredded sharp cheddar cheese
- ¼ cup finely chopped cooked egg (optional for extra protein)
- 1 tbsp Dijon mustard
- 1 tsp garlic powder
- ¼ tsp black pepper
For Serving:
- Lettuce leaves or mixed greens
- (Optional) Drizzle of hot sauce or low-carb dressing
Time You’ll Need:
This recipe takes about 20 minutes for cooking and prep, plus an optional 30 minutes to chill if you want the flavors to blend nicely. It’s a quick and easy dish perfect for lunch or dinner.
Step-by-Step Instructions:
1. Cook the Chicken Breasts:
Season the chicken breasts with salt and pepper. Grill or pan-sear them over medium heat until cooked through and nicely browned, usually about 6-7 minutes per side. Let the chicken rest for a few minutes, then slice thinly.
2. Mix the Chicken Salad:
In a large bowl, combine the shredded cooked chicken, mayonnaise, Dijon mustard, garlic powder, black pepper, crumbled bacon, shredded cheddar cheese, and chopped egg if using. Stir everything together well until creamy and evenly mixed.
3. Assemble and Serve:
Place fresh lettuce leaves or mixed greens on plates or in bowls. Spoon the chicken salad mixture over the greens, then arrange the sliced grilled chicken breasts on top. If you like, drizzle a little hot sauce or your favorite low-carb dressing over everything for an extra kick.
4. Optional Chill:
For best flavor, cover and chill the salad for about 30 minutes before serving. Otherwise, you can serve it immediately and enjoy the fresh, creamy taste right away!
Can I Use Frozen Chicken for This Salad?
Yes, you can! Just make sure to fully thaw the chicken in the refrigerator overnight or use the defrost setting on your microwave. Once thawed, pat it dry before cooking to avoid extra moisture.
How Long Can I Store Leftover Chicken Salad?
Store leftovers in an airtight container in the fridge for up to 3 days. Give it a good stir before serving again, and enjoy it chilled or at room temperature.
Can I Make This Salad Ahead of Time?
Absolutely! Prepare the chicken and mix the salad up to a day ahead. Keep it covered in the refrigerator and add fresh greens and sliced grilled chicken just before serving to maintain crispness.
What Are Some Good Substitutions for Mayonnaise?
If you want to swap mayo, try avocado mayo or Greek yogurt for a lighter option. Just remember these may change the texture slightly but still keep things creamy and delicious.
