Creamy Chicken Salad with Crispy Bacon and Fresh Veggies
Description
This Creamy Chicken Salad is a satisfying, hearty dish that’s perfect for lunches, light dinners, or gatherings. Tender shredded chicken combines with crispy bacon, fresh crunchy vegetables, and a luscious creamy dressing to create a mouthwatering salad bursting with flavor and texture. It’s protein-packed, low in carbs, and easily customizable!
Ingredients
For the Salad:
2 cups cooked chicken breast, shredded or diced
6 slices of bacon, cooked until crispy and crumbled
1 cup cherry tomatoes, halved
1 cup cucumber, diced
½ cup red bell pepper, diced
½ cup shredded carrots
¼ cup red onion, thinly sliced
2 cups romaine lettuce, chopped
1 avocado, diced (optional)
For the Creamy Dressing:
½ cup mayonnaise (or Greek yogurt for a lighter option)
2 tablespoons sour cream
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper, to taste
1 tablespoon chopped fresh parsley (optional)
Instructions
Cook the Bacon
In a skillet over medium heat, cook the bacon until crispy. Transfer to a paper towel-lined plate and crumble once cooled.
Prepare the Chicken
If you don’t already have cooked chicken, poach or grill chicken breasts until cooked through, then shred or dice them.
Mix the Dressing
In a small bowl, whisk together the mayonnaise, sour cream, Dijon mustard, lemon juice, garlic powder, onion powder, salt, and pepper.
Combine Salad Ingredients
In a large bowl, add the shredded chicken, bacon, cherry tomatoes, cucumber, bell pepper, carrots, red onion, and lettuce.
Add Dressing
Pour the dressing over the salad ingredients and gently toss until everything is well coated. Add diced avocado if using.
Garnish and Serve
Sprinkle chopped parsley over the top and serve immediately, or chill in the fridge for 30 minutes for even better flavor.
Nutritional Information (Per Serving — Recipe makes 4 servings)
Nutrient Amount
Calories 420 kcal
Protein 30 g
Fat 30 g
Saturated Fat 8 g
Carbohydrates 8 g
Fiber 3 g
Sugar 3 g
Sodium 750 mg
(Values are approximate and depend on specific ingredients used.)
Time Required
Prep Time: 15 minutes
Cook Time (for bacon & chicken): 15 minutes
Assembly Time: 5 minutes
Total Time: 30–35 minutes
Common Questions & Answers
Q: Can I make this ahead of time?
A: Yes! You can prepare everything and store the salad and dressing separately in the fridge. Mix them together just before serving for the freshest texture.
Q: What can I use instead of mayo?
A: You can substitute Greek yogurt for a lighter, higher-protein option. It adds a nice tang too!
Q: Can this be made keto-friendly?
A: It already is quite low-carb! Just ensure you don’t add sweet dressings or extra sugary veggies (like too many carrots).
Q: What other vegetables can I add?
A: Feel free to add chopped celery, radishes, shredded cabbage, or even roasted corn for a twist!
Q: How do I store leftovers?
A: Store in an airtight container in the fridge for up to 2 days. If using avocado, it may brown, so adding it fresh before eating is best.
Would you als
o like me to include a printable recipe card or a quick variation (like a spicy version)?