This Carnivore Chicken Salad is a rich, creamy dish focused on animal-based protein and healthy fats. Tender cooked chicken is mixed with hard-boiled eggs and a full-flavored creamy dressing that highlights savory, simple ingredients. It’s a satisfying meal that keeps carbs minimal while delivering plenty of taste and texture.
Perfect for lunches, quick dinners, or meal prep, this chicken salad pairs well with lettuce wraps, low-carb crackers, or styled on its own. Each bite delivers protein, fat, and bold flavor without unnecessary extras, making it ideal for anyone following a carnivore or low-carb lifestyle.
Equipment
- Large mixing bowl
- Small bowl
- Whisk or fork
- Knife and cutting board
- Measuring spoons & cups
- Airtight storage container
Ingredients
- 3 cups cooked chicken, shredded or chopped
- 4 large hard-boiled eggs, chopped
- ½ cup mayonnaise (full fat)
- 2 tablespoons sour cream (optional for extra creaminess)
- 1 teaspoon Dijon mustard (optional)
- 1 teaspoon lemon juice (optional)
- ¼ teaspoon sea salt (adjust to taste)
- ¼ teaspoon black pepper (adjust to taste)
- 1–2 tablespoons chopped fresh herbs (optional, e.g., parsley)
instructions
- Prepare the chicken: If not already cooked, poach, bake, or roast chicken breasts or thighs until just cooked through. Let cool, then chop or shred into bite-sized pieces.
- Hard-boil eggs: Place eggs in a pot of cold water, bring to a boil, then cover and let stand off heat for 10–12 minutes. Cool under cold running water, peel, and chop.
- Make the dressing: In a small bowl, whisk together the mayonnaise, sour cream (if using), Dijon mustard (if using), lemon juice (if using), salt, and black pepper until smooth.
- Combine ingredients: In a large mixing bowl, add the chopped chicken and hard-boiled eggs. Pour the dressing over the top.
- Mix: Gently fold everything together until the chicken and eggs are evenly coated. Stir in fresh herbs if using.
- Taste & adjust: Taste the salad and adjust seasoning with more salt, pepper, or lemon if desired.
- Chill: For best flavor, refrigerate for at least 30 minutes before serving.
Recipe Info
- Prep Time: 15 minutes
- Cook Time: 15–20 minutes (if chicken and eggs need cooking)
- Total Time: ~35–40 minutes
- Servings: 4
- Cuisine: American / Low-Carb
- Course: Main / Lunch
How to store
- Refrigerator: Store in an airtight container for up to 3–4 days.
- Freeze: Not recommended—texture may change upon thawing.
- Serving tip: Stir again before serving if dressing separates.
what not to do
- Do not skip chilling—it helps meld the flavors.
- Avoid adding too much dressing at first; add it in stages to control creaminess.
- Do not overcook the chicken; tender meat makes the best texture.
Tips & Variations
- Extra rich: Stir in a spoonful of cream cheese for ultra-creamy texture.
- Add crunch: Sprinkle cooked, crumbled bacon on top.
- Boost flavor: Add a dash of smoked paprika or garlic powder.
- Citrus lift: Add extra lemon zest or a splash of apple cider vinegar.
- Herb variation: Use dill or chives instead of parsley for different notes.
Approximate Nutrition (per serving)
- Calories: ~420–500 kcal
- Protein: ~35–45 g
- Fat: ~30–38 g
- Carbohydrates: ~1–3 g
- Fiber: 0 g
- Sugar: ~1 g (varies if lemon juice is used)
Ingredients
Method
- Prepare the chicken: If not already cooked, poach, bake, or roast chicken breasts or thighs until just cooked through. Let cool, then chop or shred into bite-sized pieces.
- Hard-boil eggs: Place eggs in a pot of cold water, bring to a boil, then cover and let stand off heat for 10–12 minutes. Cool under cold running water, peel, and chop.
- Make the dressing: In a small bowl, whisk together the mayonnaise, sour cream (if using), Dijon mustard (if using), lemon juice (if using), salt, and black pepper until smooth.
- Combine ingredients: In a large mixing bowl, add the chopped chicken and hard-boiled eggs. Pour the dressing over the top.
- Mix: Gently fold everything together until the chicken and eggs are evenly coated. Stir in fresh herbs if using.
- Taste & adjust: Taste the salad and adjust seasoning with more salt, pepper, or lemon if desired.
- Chill: For best flavor, refrigerate for at least 30 minutes before serving.
Notes
- Protein: ~35–45 g
- Fat: ~30–38 g
- Carbohydrates: ~1–3 g
- Fiber: 0 g
- Sugar: ~1 g (varies if lemon juice is used)
Conclusion
This Carnivore Chicken Salad delivers concentrated protein and healthy fats in every bite, making it a satiating choice for lunches and dinners alike. With a creamy dressing and simple seasoning, it supports low-carb lifestyles while staying rich in flavor and texture.
FAQs
- Can I make this ahead of time?
Yes—it tastes even better with a little time for the flavors to meld. - Is this keto-friendly?
Yes—it’s low in carbs and high in fat and protein. - Can I omit the eggs?
Yes—though they add extra protein and richness. - Can I add vegetables?
Yes—if not strictly carnivore, chopped celery or diced pickles add texture. - Can I use rotisserie chicken?
Absolutely—it’s a great shortcut.
