The Memory Behind This Treat
I first started playing with this Carnivore Chicken Salad on a weeknight when my blood sugar had been frustratingly stubborn and my energy tanked. I remember standing in my tiny Asheville kitchen, door to the pantry open, just staring at that lonely can of chicken like it was supposed to give me life advice. Takeout would’ve been easier, but my meter doesn’t care about “easier,” so I grabbed the canned chicken, some turkey bacon, and a half-empty bag of shredded cheddar and decided that was dinner. Ten minutes later, I was sitting at the table with a creamy, salty, ridiculously satisfying bowl that felt like comfort food in disguise. It wasn’t pretty, but it was exactly what my body and my blood sugar needed.
What surprised me most was how much this bowl reminded me of the way my grandmother cooked—simple, frugal, and full of flavor. She never called it Carnivore Chicken Salad, of course, but she could turn pantry odds and ends into something everyone fought over at the table. I could almost hear her saying, “Use what you have and make it good,” as I stirred the mayo, sour cream, and garlic together until it hugged every bit of chicken. When my husband wandered in and started stealing forkfuls straight from the bowl, I knew this quick little “emergency dinner” was going to become a regular recipe.
Now, this easy Carnivore Chicken Salad is what I make when life gets busy, blood sugar needs steadying, and I don’t want to face a sink full of dishes. I pack it in containers for my son’s higher-protein lunches, and I’ve even served it at family gatherings next to more traditional, carb-heavy salads. Nobody misses the bread or the pasta when there’s a creamy, bacon-studded bowl on the table. It’s become one of those recipes that quietly supports our health goals while still tasting like something you’d reach for on your hungriest, most human days.
How To Make It (Mix & Ingredients)
To make this Carnivore Chicken Salad, start by opening and draining 1 can of canned chicken really well—excess liquid can make your salad watery instead of creamy. Add the chicken to a medium mixing bowl and break it up gently with a fork so there are no big chunks. Stir in ½ cup mayonnaise and 2 tbsp sour cream, making sure every bit of chicken gets coated. This combo gives you that rich, velvety texture without needing any sugary dressings. Sprinkle in garlic and black pepper to taste; I usually start with ¼ tsp garlic and a few solid grinds of pepper, then adjust once everything is mixed.
Instructions Process of Carnivore Chicken Salad
While the chicken base sits, cook your 4 slices of turkey bacon until they’re crisp—this is where the crunch and smoky flavor come from. Let the bacon cool slightly, then chop it into small bite-size pieces so you get some in almost every forkful. Add the bacon to the bowl along with 1.5 oz shredded cheddar cheese and fold everything together until it looks thick, chunky, and well combined. If you like a prettier presentation, garnish the top with 1 tbsp chopped parsley or dill right before serving. Taste and tweak: a pinch more salt, extra garlic, or even a bit more mayo if you want it looser—this is your bowl, so make it work for your texture and flavor comfort zone.
Make-Ahead & Storage
Carnivore Chicken Salad is a meal-prep dream, especially on those days when you need protein ready and waiting. You can make a batch in the morning (or even the night before), then let it chill in the fridge for at least 1–2 hours so the flavors really meld. Store the salad in an airtight glass or BPA-free plastic container, and it will keep well in the refrigerator for up to 3–4 days. If you’re planning for the full 4 days, give it a quick stir before serving; the mayo and sour cream can separate a bit, but that’s normal. I like to portion it into individual containers so I can grab a serving for a fast lunch, snack, or an easy no-cook dinner.
For best texture, add any optional garnishes (like fresh parsley or dill) right before serving so they stay bright and fresh. Because this Carnivore Chicken Salad uses canned chicken, turkey bacon, cheese, and a creamy base, it doesn’t freeze well—the dairy can turn grainy and the chicken can get a little mealy after thawing. If you absolutely must freeze it, freeze just the drained chicken on its own, then mix the dressing and add-ins fresh when you’re ready to eat. To refresh leftovers, you can stir in an extra spoonful of mayo or sour cream if it looks a bit dry after a couple of days. This make-ahead style also works beautifully if you’re pairing it with other low-carb basics like hard-boiled eggs or simple keto sides for an easy, protein-packed lunch rotation.
Best Ingredients & Party Variations
For the creamiest, most satisfying Carnivore Chicken Salad, start with good-quality canned chicken packed in water, not broth with hidden additives. I like to drain it very well, then lightly fluff it with a fork so the mayo and sour cream coat every strand. Use a full-fat mayonnaise (avoid low-fat versions; they often sneak in sugar or starches) and a rich, thick sour cream for extra tang and creaminess. For the cheese, sharp cheddar brings bold flavor without needing a ton of extra ingredients. And for the turkey bacon, look for brands with minimal ingredients and no added sugar—crisp it up in a skillet or air fryer so you get those salty, crunchy bites that make each forkful a little addictive.
When I serve this Carnivore Chicken Salad for parties or family get-togethers, I love turning it into a “build-your-own” protein platter so everyone can customize. Scoop small mounds into mini lettuce cups for your low-carb guests, and if you have strict carnivores, serve theirs simply on sliced cheddar crisps or on its own in a bowl. You can also create flavor variations in separate bowls: one with extra garlic and black pepper, one with crumbled hard-boiled eggs for a “deviled egg” twist, and another with finely chopped grilled chicken instead of canned for extra texture. For a game-day spread, pipe the salad into halved hard-boiled eggs, or serve it in a large bowl surrounded by bacon chips and cheese crisps so folks can dip and snack. However you serve it, keep the core ingredients simple and high quality—the secret to this recipe is that it tastes like party food while still fitting comfortably into keto, low-carb, and carnivore goals.
Serving of Carnivore Chicken Salad
Conclusion
When I think about comfort food that actually loves you back, this simple bowl of goodness is right at the top of the list. There’s something so grounding about shredding warm chicken, stirring in rich, creamy ingredients, and knowing you’re building a meal that won’t send your blood sugar on a roller coaster. I’ve shared this at family lunches, packed it in my husband’s work container, and scooped it onto plates for friends who just needed a nourishing, no-fuss meal—and every time, it’s sparked conversation and quiet moments of, “Wow, this is really good.”
I hope this Carnivore Chicken Salad finds its way onto your table on a busy Tuesday, a slow Sunday, or one of those days when you just don’t have the energy to fuss, but still want to feel taken care of. Give it a try, tweak it to your own tastes, and let it become one of those recipes your people start asking for by name. And when you do make it, I’d love for you to snap a picture, share your version, and tag us—your ideas inspire more recipes than you know.
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What is Carnivore Chicken Salad and who is it best for?
Carnivore Chicken Salad is a rich, high-protein, low-carb salad made almost entirely from animal-based ingredients like canned chicken, turkey bacon, cheese, mayonnaise, and sour cream. It skips the usual leafy vegetables, crunchy celery, and fruits you’d find in traditional chicken salads. That makes it an easy fit for a **carnivore diet**, keto lifestyle, or anyone managing blood sugar and wanting to stay very low-carb. You still get all the comfort of a creamy chicken salad without the carb-heavy fillers. It’s especially helpful on busy days when you need something fast, filling, and blood-sugar friendly.
Can I use different proteins or swap the turkey bacon in this Carnivore Chicken Salad?
Yes, you can easily swap the turkey bacon for pork bacon or even leftover grilled chicken or rotisserie chicken pieces for extra meatiness. If you use regular bacon, cook it until very crisp so it adds that salty crunch that makes this salad so satisfying. You can also mix canned chicken with shredded rotisserie for a more “fresh-cooked” flavor. Just keep any swaps animal-based if you want to stay true to a strict carnivore approach. Always adjust the salt after adding bacon or extra cheese, since those can be quite salty already.
How far in advance can I make Carnivore Chicken Salad and how do I store it?
You can make this Carnivore Chicken Salad up to 2–3 days in advance, which makes it perfect for meal prep. Store it in an airtight container in the refrigerator to keep the flavors fresh and the texture creamy. The bacon will soften slightly over time, but the flavors meld and deepen in a lovely way. If it looks a bit thick or separated after chilling, give it a good stir before serving. For food safety, keep it well chilled and avoid letting it sit out at room temperature for more than 1–2 hours.
Recipe
Carnivore Chicken Salad
Ingredients
Method
- Cook the turkey turkey bacon in a skillet over medium heat until crisp, then transfer to a paper towel-lined plate to cool.
- Open and drain the canned chicken very well, pressing out excess liquid.
- Add the drained chicken to a medium mixing bowl and break it up with a fork into small pieces.
- Add the mayonnaise and sour cream to the bowl with the chicken and stir until all the chicken is evenly coated.
- Sprinkle in the garlic powder and black pepper and mix to combine.
- Chop the cooled turkey turkey bacon into small pieces and add it to the bowl along with the shredded cheddar cheese.
- Fold everything together until the turkey bacon and cheese are evenly distributed and the salad is thick and creamy.
- Taste and adjust seasoning if needed, then garnish with chopped parsley or dill if using and serve chilled or at room temperature.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- For a richer texture, add an extra tablespoon of mayonnaise.
- Use real turkey bacon instead of turkey turkey bacon if preferred, adjusting nutrition as needed.