Crack Chicken Salad
Creamy crack chicken salad loaded with ranch, bacon, and cheddar for an easy lunch everyone actually wants.
Servings: 6 Servings
Equipment
- Mixing Bowl
- Knife
- Cutting Board
- Chicken Shredder
Ingredients
- 3 cups chopped cooked chicken breast or shredded
- 1 ¼ cups mayonnaise
- 3 tablespoons softened cream cheese
- 2 tablespoons dry ranch powder
- ½ teaspoon garlic powder
- ½ cup chopped celery
- ¾ cup shredded cheddar cheese
- ½ cup cooked and crumbled bacon
- ¼ cup diced green onions
Instructions
- In a large bowl, combine 1 ¼ cups mayonnaise, 3 tablespoons softened cream cheese, 2 tablespoons dry ranch powder, and ½ teaspoon garlic powder. Stir well to combine.
- Add 3 cups chopped cooked chicken breast, 1 ¼ cups mayonnaise, 3 tablespoons softened cream cheese, 2 tablespoons dry ranch powder, ½ teaspoon garlic powder, ½ cup chopped celery, ¾ cup shredded cheddar cheese, ½ cup cooked and crumbled bacon, and ¼ cup diced green onions to the bowl.
- Stir to combine with the mayonnaise mixture. Serve on fresh croissants, on a bed of lettuce, or with crackers!
Notes
Make-Ahead and Leftover Instructions
- Make-Ahead: Prepare it, cover it tightly, and store it in the fridge until you’re ready to enjoy. Before serving, stir in 1-2 tablespoons of mayonnaise to add moisture if the salad needs a refresh.
- Fridge: Keep in an airtight container in the fridge for up to 4 days.
- Freezer: I don’t recommend freezing this recipe.
Nutrition
Calories: 615kcal | Carbohydrates: 5g | Protein: 29g | Fat: 53g | Saturated Fat: 13g | Polyunsaturated Fat: 23g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 114mg | Sodium: 976mg | Potassium: 284mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 371IU | Vitamin C: 1mg | Calcium: 129mg | Iron: 1mg
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