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Crack Chicken Low Carb Chicken Salad - Creamy, Flavor-Packed, and Easy

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Cooked chicken (about 4 cups, shredded or diced) – rotisserie chicken works great
  • Crispy bacon (6–8 slices, crumbled)
  • Cheddar cheese (1 cup, shredded)
  • Green onions (3–4, thinly sliced)
  • Celery (2 stalks, finely diced) for crunch
  • Mayonnaise (3/4 cup)
  • Cream cheese (4 oz, softened)
  • Sour cream (1/4 cup) for extra creaminess
  • Ranch seasoning (1–1.5 tablespoons, store-bought or homemade)
  • Garlic powder (1/2 teaspoon)
  • Onion powder (1/2 teaspoon)
  • Smoked paprika (1/2 teaspoon) for a subtle smoky note
  • Fresh lemon juice (1–2 teaspoons) to brighten the flavor
  • Salt and pepper to taste
  • Optional add-ins: chopped dill, parsley, or a pinch of red pepper flakes for heat

Method
 

  1. Prep the chicken: Shred or dice your cooked chicken into bite-sized pieces. If using rotisserie chicken, remove the skin and bones first.
  2. Crisp the bacon: Cook bacon until crisp, then drain and crumble. Save a little for topping at the end.
  3. Make the dressing: In a large bowl, whisk together mayonnaise, softened cream cheese, sour cream, ranch seasoning, garlic powder, onion powder, smoked paprika, and lemon juice. Stir until completely smooth. Adjust seasoning with salt and pepper.
  4. Add the mix-ins: Fold in the shredded cheddar, sliced green onions, celery, and most of the crumbled bacon.
  5. Combine with the chicken: Add the chicken to the bowl and gently mix until everything is evenly coated. If it feels too thick, add a spoonful of sour cream or a splash of almond milk to loosen.
  6. Taste and adjust: Add more ranch seasoning, lemon, or pepper as needed. A pinch of fresh dill or parsley is great here.
  7. Chill: Refrigerate for at least 30 minutes to let the flavors meld. It will taste even better after a few hours.
  8. Serve: Top with the reserved bacon and a sprinkle of green onions. Serve in lettuce cups, on a bed of greens, or with sliced cucumbers and bell peppers.