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Carnivore Chicken Salad recipe card

Carnivore Chicken Salad

Protein-packed carnivore chicken salad with creamy dressing, turkey turkey bacon, and cheddar cheese for an easy low-carb meal.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 1 bowl
Course: Salad
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 can 12.5 oz canned chicken, drained well
  • 1/2 cup mayonnaise
  • 2 tbsp sour cream
  • 4 slices turkey turkey bacon cooked crisp and chopped
  • 1.5 oz cheddar cheese shredded
  • 1/4 tsp garlic powder
  • 1/8 tsp black pepper
  • 1 tbsp chopped fresh parsley or dill for garnish (optional)

Method
 

  1. Cook the turkey turkey bacon in a skillet over medium heat until crisp, then transfer to a paper towel-lined plate to cool.
  2. Open and drain the canned chicken very well, pressing out excess liquid.
  3. Add the drained chicken to a medium mixing bowl and break it up with a fork into small pieces.
  4. Add the mayonnaise and sour cream to the bowl with the chicken and stir until all the chicken is evenly coated.
  5. Sprinkle in the garlic powder and black pepper and mix to combine.
  6. Chop the cooled turkey turkey bacon into small pieces and add it to the bowl along with the shredded cheddar cheese.
  7. Fold everything together until the turkey bacon and cheese are evenly distributed and the salad is thick and creamy.
  8. Taste and adjust seasoning if needed, then garnish with chopped parsley or dill if using and serve chilled or at room temperature.

Notes

- Chill the salad for 1 to 2 hours before serving for better flavor and texture.
- 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.