Carnivore Chicken Salad

• 2 lbs (about 4 cups) cooked chicken breast or thighs, shredded or chopped

• ½ cup mayonnaise (choose one made with animal fat or eggs only; homemade is best)

• 2 hard-boiled eggs, chopped (optional but adds richness)

• 2 tbsp chicken broth or bone broth (optional, for moisture)

• 2 slices crispy bacon, chopped (optional for extra fat & flavor)

• ¼ cup shredded cheese (cheddar, parmesan, or mozzarella — optional)

• Salt to taste

• Black pepper (optional, if tolerated on your version of carnivore)

 Instructions

1. Cook the Chicken

   • Boil, roast, or air-fry your chicken until fully cooked.

   • Let it cool, then shred or dice into small pieces.

2. Prepare the Base

   • In a large mixing bowl, combine the mayonnaise and (optional) bone broth to make a creamy dressing.

3. Add the Ingredients

   • Stir in shredded chicken, chopped eggs, and (optional) bacon and cheese.

   • Mix well until evenly coated.

4. Season and Serve

   • Add salt to taste.

   • Serve immediately or chill for 30 minutes before eating.

 Notes & Tips

• Texture too thick? Add a spoon of broth or melted tallow.

• Want more fat? Add a tablespoon of butter, tallow, or extra mayo.

• Meal prep tip: Keeps well in the fridge for 3–4 days in an airtight container.

• Shredded rotisserie chicken (skin-on) makes it even juicier and more flavorful.

 Nutritional Info (Per Serving, approx 4 servings)

This carnivore chicken salad is proof that simple ingredients can create a rich and satisfying meal. With its creamy texture, high protein content, and customizable options, it’s a convenient recipe for busy days, meal prep, or quick family lunches.

Serve it chilled, enjoy it on its own, or pair it with your favorite low-carb sides for an easy and comforting dish. Store leftovers in the refrigerator for a ready-to-eat meal anytime during the week.