Protein Packed Carnivore Chicken Salad Recipe: That Doubled My Protein Intake!
Welcome, fellow meat lover! If you’ve ever found yourself staring blankly at a salad bowl wondering how to make it actually exciting (and protein-packed), you’re in the right place.
I’ve been there—letting lettuce wilt away in boredom—until I discovered the magic of a downright carnivorous chicken salad. Ready to level up your lunch game? Let’s get cracking! 🥓🍗
Ever feel like your salad is more filler than fuel? Me too. That’s why I created this Protein Packed Carnivore Chicken Salad—it’s basically a meaty party in a bowl.
Think tender chicken, crispy bacon, and all the flavor bombs that make a salad actually worth eating. Stick around, and I’ll share my go-to recipe, plus tips, variations, and even some cheeky anecdotes. FYI, this isn’t your grandma’s rabbit food. 😉
Why Choose a Carnivore Chicken Salad?
Benefits of an All-Protein Meal
- Muscle Fuel: When you’re all about gains, every gram counts. This salad delivers a beastly protein punch.
- Satiety Queen: Forget post-lunch crashes. High protein keeps you full and focused.
- Low-Carb Friendly: Perfect for keto, carnivore, or just plain lazy dieting. No veggies to chop—win-win.
Ever wondered why plant-based salads leave you starving two hours later? Protein’s the answer, my friend.
Why Chicken? Why Bacon?
Chicken breast packs lean protein without the extra fat, but I won’t lie—I add bacon because life’s short. The crispiness and smoky goodness? Unmatched.
Ingredients You’ll Need
Ready to raid your fridge? Here’s the lineup:
- Chicken Breast – 2 large (about 1.2 lbs total)
- Bacon – 6 strips, thick-cut if possible
- Hard-Boiled Eggs – 3 large
- Parmesan Cheese – 1/2 cup, freshly grated
- Mayonnaise – 1/3 cup (choose full-fat for taste)
- Dijon Mustard – 1 tablespoon
- Olive Oil – 2 tablespoons
- Garlic Powder – 1 teaspoon
- Salt & Pepper – to taste
- Fresh Parsley – 2 tablespoons, chopped (optional garnish)
Pro Tip: Buy cage-free eggs—they taste better, IMO.
Step-by-Step Recipe
1. Cook the Chicken
- Preheat your oven to 400°F (200°C).
- Drizzle olive oil over chicken breasts, then season with salt, pepper, and garlic powder.
- Roast on a baking sheet for 20–25 minutes until internal temp hits 165°F. (Meat thermometer = your best friend.)
- Let rest for 5 minutes, then shred or dice.
Why? Resting locks in juices, and shredded chicken mixes way better with dressing.
2. Crisp Up the Bacon
- While chicken roasts, lay bacon strips on a foil-lined pan.
- Bake at 400°F for 12–15 minutes until crispy.
- Transfer to paper towel to drain, then crumble.
Ever tried bacon without paper towels? That’s like wearing socks in the pool—just wrong.
3. Prep the Eggs
- Hard-boil eggs by placing them in a pot, covering with water, and bringing to boil.
- Once boiling, cover, remove from heat, and let sit for 10 minutes.
- Cool in ice water, peel, and chop.
Quick Hack: Spin the egg on the counter—if it spins smoothly, it’s cooked.
4. Mix the Dressing
In a large bowl, whisk:
- Mayonnaise
- Dijon mustard
- Pinch of salt & pepper
That’s it. I told you it’s fuss-free. 😎
5. Assemble the Salad
- Add shredded chicken, crumbled bacon, chopped eggs, and grated Parmesan to the bowl.
- Pour dressing over ingredients.
- Toss until everything’s evenly coated.
- Garnish with parsley and a final crack of black pepper.
Boom—done. Takes about 35 minutes from fridge to face.
Nutrition Breakdown
Curious how this stacks up? See below:
- Calories: ~700 kcal
- Protein: 60g
- Fat: 50g
- Carbs: 4g
Bold fact: You get more protein than a typical 6-oz steak, with fewer carbs than a celery stick. 😉
Tips, Tricks & Variations
Swap It Up
- Turkey Bacon: Lower fat, still crunchy.
- Greek Yogurt: Replace half the mayo with tang and probiotics.
- Spice It: Add a pinch of paprika or cayenne to the dressing for a kick.
Make-Ahead Magic
This salad gets better after a few hours. The flavors meld, and it’s perfect for meal prep. Store in an airtight container for up to 4 days.
Extra Crunch
If you miss veggies (no judgment), throw in a handful of diced celery. It adds a nice texture without ruining the carnivore vibe.
Serving Suggestions
Wondering how to serve this beast? Here are a few ideas:
- On a Bed of Greens: If you dare.
- Stuffed in Avocado Halves: Keto fiesta.
- Wrapped in Lettuce: Low-carb taco style.
Rhetorical question time: Why not try all three?
Common FAQs
Can I use rotisserie chicken?
Absolutely. Shred the store-bought bird and skip roasting. FYI, it’s a huge time-saver.
Is this salad keto?
You bet. With only 4g net carbs, it’s perfect for keto, carnivore, or low-carb diets.
How do I store leftovers?
Keep dressing separate if you’re picky about sogginess. Otherwise, toss it all together and eat within 4 days.
Conclusion
And there you have it—the ultimate protein-packed carnivore Chicken Salad Recipe. It’s fast, flexible, and packs a serious protein punch. Whether you’re bulking up or just tired of rabbit food, this salad has your back.
So next time you stare at that leafy bowl feeling uninspired, remember: meat is your friend. Give this recipe a whirl, and let me know how it goes! Ready to chomp? 🚀
