Carnivore Loaded Chicken Salad

• Prep Time: 20 minutes

• Cook Time: 15 minutes (if cooking chicken from raw)

• Total Time: 35 minutes

• Recipe Lasts: Up to 4 days in the refrigerator.

• Culinary Intensity: Easy. This recipe requires basic cooking skills like pan-frying and mixing. It’s perfect for beginners and seasoned cooks alike.

Gather Your Arsenal: Ingredients & Tools

Ingredients

For the Chicken & Base:

• 1.5 lbs (approx. 700g) Boneless, Skinless Chicken Thighs (breasts can be used, but thighs are more flavorful and moist)

• 1 tbsp Tallow or Ghee, for cooking

• Salt to taste

For the “Loaded” Components:

• 8 slices of Thick-Cut Bacon

• 4 Large Eggs

• 1 cup (approx. 120g) shredded Sharp Cheddar Cheese

For the Carnivore Mayo Dressing:

• 1 cup Carnivore-Friendly Mayonnaise (see note below for a quick recipe)

• 2 tbsp Rendered Bacon Fat (reserved from cooking the bacon)

• 1 tsp Apple Cider Vinegar (optional, for a slight tang)

• Pinch of Salt

Essential Tools

• Large Skillet or Frying Pan

• Medium Saucepan

• Two Mixing Bowls (one large, one medium)

• Measuring Cups and Spoons

• Fork or Hand Mixer

• Sharp Knife and Cutting Board

• Air-Tight Container for Storage

The Mission: Step-by-Step Instructions

Step 1: Strategic Prep & Cooking

1. Cook the Bacon: Place the bacon strips in a cold skillet. Turn the heat to medium and cook, flipping occasionally, until crispy and the fat has rendered. This should take about 8-10 minutes. Remove the bacon and place it on a paper towel-lined plate. Crucially, pour the rendered bacon fat from the skillet into a small bowl and reserve it. Do not discard this liquid gold!

2. Hard-Boil the Eggs: While the bacon is cooking, place the eggs in your saucepan and cover with cold water by about an inch. Bring to a rolling boil over high heat. Once boiling, cover the pan and remove it from the heat. Let it sit for 10-12 minutes. Then, transfer the eggs to a bowl of ice water to stop the cooking process. Once cool, peel and set aside.

3. Cook the Chicken: Pat the chicken thighs dry and season generously with salt. In the same skillet you used for the bacon (there will be some residual flavor—that’s a good thing!), heat the tallow or ghee over medium-high heat. Add the chicken thighs and cook for 5-7 minutes per side, until golden brown and cooked through (internal temperature of 165°F / 74°C). Remove from the skillet and let them rest on a cutting board for 5 minutes.

Step 2: Assembly & Mixing

1. Shred and Combine: Using two forks, shred the rested chicken thighs into bite-sized pieces and add them to your large mixing bowl.

2. Crumble and Chop: Crumble the cooled bacon into the bowl with the chicken. Chop the hard-boiled eggs into small chunks and add them as well.

3. Add the Cheese: Toss in the shredded cheddar cheese.

Step 3: Create the Dressing

In your medium bowl, combine the 1 cup of carnivore mayonnaise, 2 tablespoons of the reserved bacon fat, the optional apple cider vinegar, and a pinch of salt. Whisk vigorously until the mixture is smooth, creamy, and fully emulsified. The bacon fat will add an incredible depth of smoky flavor to the dressing.

Step 4: The Grand Finale

Pour the prepared dressing over the chicken, bacon, egg, and cheese mixture. Using a large spoon or spatula, fold everything together until every component is beautifully coated in the creamy mayo dressing. Taste and adjust salt if needed.

Serving & Storage

• Serving Suggestion: This salad is incredibly versatile. Enjoy it straight out of the bowl for a satisfying, no-fuss meal. For a more structured dish, you can serve it in hollowed-out bell peppers (if you include plants) or simply over a bed of crisp butter lettuce. It’s perfect for a hearty lunch, a quick dinner, or a post-workout refuel.

• Recipe Lasts: Store any leftovers in an airtight container in the refrigerator. The flavors will meld and intensify, making it even more delicious the next day. This recipe will last for up to 4 days when stored properly. We do not recommend freezing, as the mayonnaise may separate and become watery upon thawing.

Mission Intel: Notes & Nutrition

A Note on Carnivore Mayo: If you can’t find a store-bought version without seed oils, it’s very easy to make your own. Simply blend 1 cup of light-tasting avocado oil (a less strict carnivore option) or melted beef tallow/ghee with 1 egg yolk, 1 tsp of lemon juice (or vinegar), 1 tsp of mustard (optional), and a pinch of salt in a blender or with an immersion blender until thick and creamy.

Customization is Key:

• Spice It Up: Add a pinch of cayenne pepper or a dash of your favorite hot sauce to the dressing.

• Herb It Up: If you tolerate herbs, fresh chopped chives or dill would be a wonderful addition.

• Different Cheese: Try swapping the cheddar for gouda, pepper jack, or even blue cheese for a different flavor profile.

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Nutritional Information (Estimated Per Serving, recipe serves 4)

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

This Carnivore Loaded Chicken Salad is more than just a meal; it’s a testament to the fact that restrictive diets don’t have to be boring or bland. It’s a celebration of rich textures and robust flavors, all while providing your body with the high-quality fats and proteins it needs to thrive. So, grab your skillet and get ready to load up on flavor