Chicken Salad with Bacon
Any time I have any left over chicken I make this chicken salad. Even if I only have a little bit of Chicken I just scale it down. It's really good!
Any time I have any left over chicken I make this chicken salad. Even if I only have a little bit of Chicken I just scale it down. It's really good!
- Carbohydrate 11.0014309526572 g
- Cholesterol 30.624810605045 mg
- Fat 27.5658914716138 g
- Fiber 0.00666666664696914 g
- Protein 3.63947712638045 g
- Saturated Fat 6.37780743205739 g
- Serving Size 1 1 Serving (74g)
- Sodium 551.855284227784 mg
- Sugar 10.9947642860102 g
- Trans Fat 2.05736653609322 g
- Calories 303 calories
Step-by-step
- Combine chicken and bacon.
- In a small bowl, whisk together remaining ingredients to make the dressing. Chill for 20 minutes.
- Combine dressing with chicken mixture. Add the dressing slowly to make the desired consistency.
- Chill and stir again before serving.
- Serve on your favorite bread or top some lettuce greens.
How do you adjust a mayonnaise-heavy dressing when removing dairy or eggs from the bowl? Making this dish fit specific dietary parameters requires understanding how each component binds the meat and crunch. Swapping ingredients changes moisture levels immediately. Whole-fat Greek yogurt or plain dairy-free yogurt replaces mayonnaise at a one-to-one ratio without altering the thickness of the emulsion. Mustard powder added at one-eighth teaspoon per three-quarters cup of base mimics the tang normally supplied by lemon juice and Worcestershire sauce.
Pork allergies require removing the bacon entirely. Smoked paprika added at half a teaspoon brings back the missing wood-smoke profile without the animal fat. Plant-based bacon alternatives brown differently than cured pork belly. Cook plant strips two minutes longer than standard packages indicate to achieve the shatteringly crisp texture required to contrast the soft poultry.
Leftover chicken salad holds safely in a refrigerator for up to three days when stored in an airtight container at 40 degrees Fahrenheit or lower. Freezing breaks the emulsion completely. Ice crystals puncture the cell walls of mayonnaise and yogurt, causing the dressing to separate into an oily liquid upon thawing. Prepare only what will be consumed within that seventy-two-hour window.
