Carnivore Chicken Salad

Prep Time: 15 minutes
Cook Time: 20 minutes (if cooking chicken fresh)
Total Time: 35 minutes
Intensity: Easy (Simple chopping and mixing)
Servings: 4
Dietary Info: Carnivore, Keto, Zero-Carb, Gluten-Free, Dairy-Free Option

Table of Contents

Ingredients

Note: Using the highest quality ingredients you can find (pasture-raised eggs and chicken, high-quality bacon) will make a significant difference in both flavor and nutritional density.

For the Salad:

1 lb (450g) cooked chicken, shredded or chopped (see notes)
8 oz (225g) bacon, cooked until crispy and crumbled
4 large, hard-boiled eggs, peeled

For the “Carnivore Mayo” Dressing:

4 large, pasteurized egg yolks (from the hard-boiled eggs above, or use raw, high-quality yolks)
4 tbsp (56g) unsalted butter, softened to room temperature, or 4 tbsp beef tallow, softened
1 tsp sea salt (or to taste)
Optional: 1/2 tsp garlic powder (if you tolerate spices)

Instructions

Step 1: Prepare Your Ingredients

This recipe is perfect for using leftovers. If you don’t have pre-cooked chicken or bacon, start here.

Cook the Chicken: You can poach, bake, or boil the chicken. The easiest method is to place the chicken breasts in a pot, cover with water, add a generous pinch of salt, and bring to a boil. Reduce to a simmer and cook for 12-18 minutes, until cooked through. Let it cool slightly, then shred with two forks.
Cook the Bacon: While the chicken cooks, fry your bacon in a skillet over medium heat until it reaches your desired level of crispiness. Transfer to a paper-towel-lined plate to cool, then crumble or chop it into small pieces.
Hard-Boil the Eggs: Place your 8 eggs in a saucepan and cover with cold water. Bring to a boil, then cover, turn off the heat, and let sit for 10-12 minutes. Transfer to an ice bath to cool. Once cooled, peel 4 of the eggs.

Step 2: Make the Carnivore Dressing

This is the “secret” to the salad’s incredible creaminess. It replaces traditional mayonnaise without any vegetable oils.

Separate the 4 hard-boiled egg yolks from the whites. Place the yolks in a large mixing bowl. (Reserve the 4 egg whites for another use, or chop them and add them to the salad for extra protein!).
Add the 4 tablespoons of softened butter (or tallow) to the bowl with the yolks.
Add the salt.
Using a sturdy fork or a small whisk, mash and mix the yolks and butter together until they form a smooth, uniform paste. It should resemble a thick, rich spread. This is your carnivore “mayonnaise.”

Step 3: Assemble the Salad

To the bowl with the dressing, add the shredded chicken and crumbled bacon.
Chop the 4 remaining hard-boiled egg whites (if you didn’t use them in the dressing) and add them to the bowl.
For extra richness, you can also chop the 4 reserved yolks from the dressing, or simply leave them in the dressing. I prefer to leave them in the dressing for maximum creaminess and chop the other 4 whole eggs.

Step 4: Mix and Serve

Using a spatula or large spoon, mix everything together until the chicken and bacon are thoroughly and evenly coated in the rich, yellow dressing.
Taste and adjust salt if necessary.
Serve immediately, or for the best flavor, cover and refrigerate for at least 30 minutes to allow the flavors to meld.

Serving Suggestions

Classic Bowl: Serve a generous scoop in a bowl and enjoy with a spoon.
Meat Wraps: Roll a portion of the salad in slices of roast beef, ham, or prosciutto for a portable “wrap.”
Carnivore Crackers: Use it as a dip for pork rinds or baked cheese crisps.
Stuffed Avocado: If you include avocado in your diet, it’s delicious stuffed into half an avocado.

Storage

Store any leftover Carnivore Chicken Salad in an airtight container in the refrigerator for up to 4 days. The flavors will continue to develop. I do not recommend freezing this salad, as the texture of the dressing and eggs will become watery and unpleasant upon thawing.

Nutrition Information

Please note: This information is an estimate and will vary based on the specific ingredients and brands you use. It is calculated using standard ingredients (chicken breast, bacon, butter, whole eggs).

Serving Size: ~1 cup (approx. 250g)
Calories: 685
Total Fat: 52g
Saturated Fat: 22g
Cholesterol: 485mg
Sodium: 1150mg (varies greatly with bacon and added salt)
Total Carbohydrates: 0g
Dietary Fiber: 0g
Sugars: 0g
Protein: 48g

Hayyat

Hayyat is a talented content writer and digital marketer with expertise in SEO, social media management, and online marketing. She excels at creating impactful, data-driven content to help businesses connect with their target audience and achieve measurable outcomes.