Carnivore Chicken Salad Ultimate Recipe
This Carnivore Chicken Salad is a quick, delicious, and protein-packed lunch option perfect for those following a carnivore or Caveman Diet. It's incredibly simple to make and provides a satisfying and flavorful meal that fuels your body.
Equipment
- Large mixing bowl
- Measuring cups
- Measuring spoons
- Fork
- Mixing spoon
- Refrigerator
- Plastic wrap or lid
Ingredients
- 2 cups cooked chicken, shredded about 1 pound
- ½ cup rendered beef tallow, bacon grease, or duck fat, cooled but still pliable
- 2 tablespoons bone broth
- 1 tablespoon Dijon mustard optional
- ½ teaspoon sea salt, or to taste
- ¼ teaspoon black pepper, or to taste optional
- ¼ cup cooked bacon, crumbled optional
- 2 hard-boiled eggs, chopped optional
- 1 stalk celery, finely chopped optional
Instructions
- If you don't already have cooked chicken, bake, boil, or air fry chicken breasts or thighs until cooked through. Aim for about 1 pound of cooked chicken.
- Let the cooked chicken cool slightly, then shred it using two forks or your hands, ensuring there are no bones or cartilage.
- In a large mixing bowl, combine the shredded chicken, rendered fat (or mayonnaise), bone broth, Dijon mustard (if using), salt, and pepper (if using).
- Use a fork or mixing spoon to thoroughly combine all the ingredients, ensuring the chicken is evenly coated with the fat and seasonings.
- If you're using bacon, hard-boiled eggs, or celery, gently fold them into the chicken mixture until evenly distributed.
- Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes to allow the flavors to meld.
- Serve chilled. Enjoy it straight from the bowl, or use it to fill lettuce wraps for a satisfying crunch.
Notes
For the best flavor, use pasture-raised or organic chicken. Adjust the seasonings to your liking, adding more salt, pepper, or Dijon mustard as needed. Be cautious when adding bone broth, start with two tablespoons and add more if you prefer a creamier texture. Store leftover Carnivore Chicken Salad in an airtight container in the refrigerator for up to 3 days. For a spicy kick, add a pinch of cayenne pepper or a dash of hot sauce. You can also use smoked chicken instead of plain cooked chicken for a smoky flavor.