Carnivore Chicken Salad
A quick, budget-friendly chicken salad made with canned chicken, mayo, turkey bacon, and cheddar, perfect for weeknight dinners and lunches.
Ingredients
Base
- 1 can canned chicken the lazy chef’s shortcut that actually works
- 2 Tbsp sour cream helps lighten the mayo and adds tang
- 1/3 cup Mayonnaise start with about 1/3 cup and adjust to your taste
Mix-ins
- 6 slices turkey bacon (sliced) Cook until crispy, then chop; turkey bacon = vibe
- 1.5 oz cheddar cheese, shredded sharp cheddar cuts the creaminess
- to taste Garlic fresh or powdered, your call
- to taste Black pepper
Garnish (optional)
- sprinkle Parsley or dill just a sprinkle for color and a fresh note
Instructions
Preparation
- Step 1 — Drain and flake the chicken: Open and drain the canned chicken, then transfer it to a large mixing bowl. Use a fork to flake it apart — you want bite-sized pieces, not a paste.
- Step 2 — Build the creamy base: Add mayonnaise and sour cream to the bowl. Mix until the chicken is evenly coated. Taste here — you're looking for a balance of creaminess and tang.
- Step 3 — Season it up: Sprinkle in garlic and black pepper. Mix thoroughly.
- Step 4 — Crisp the turkey bacon & shred the cheese: Chop the turkey bacon into bite-sized pieces and shred the cheddar. Add both to the bowl. Stir until everything is well combined.
- Step 5 — Chill or serve: You can serve it right away on carnivore bread or lettuce, but letting it chill in the fridge for 20–30 minutes helps the flavors marry.
Notes
Store in an airtight container for up to 3–4 days in the fridge. It's best cold or at room temp. If you want it warm, heat gently in a skillet and add a spoonful of mayo or sour cream after warming to restore creaminess. For a lighter version, swap half the mayo for Greek yogurt.