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Chicken Bacon Salad
Chunks of Chicken mixed with celery, peppers, bacon and a light dressing.
Course
Lunch, Salad
Cuisine
American
Prep Time
20
minutes
minutes
Total Time
20
minutes
minutes
Servings
4
people
Calories
365
kcal
Author
Kathy Berget
Equipment
Measuring Cups
Measuring Spoons
Large Mixing Bowl
Ingredients
2
cups
cooked chicken
chopped
4
slices
bacon
cooked and chopped
2
stalks celery
chopped
1
bell pepper
chopped
¼
cup
cilantro
chopped
¼
cup
red onion
chopped
Dressing
⅔
cup
mayo
1
Tablespoon
coarse ground mustard
lemon zest from 1 lemon
lemon juice from ½ lemon
1
Tablespoon
white wine vinegar
⅛
teaspoon
red pepper flakes
Instructions
Place all salad ingredients in a large bowl
Mix dressing ingredients together
Add half the dressing to the salad mixture. Toss to coat. Add a bit more dressing until it's the consistency you like.
Notes
Tips
Try to cut all the veggies about the same size
Don't add all the dressing at once. Start with half the dressing and then continue adding until it to your desired consistency
Use any remaining dressing as a spread on bread or a tortilla wrap
Store salad covered in the refrigerator for up to 4 days
Variations
Use cooked turkey in place of the chicken
Replace red onion with chopped scallions
Substitute cilantro for freshly chopped parsley
Add pepperoncini peppers for a little extra spice
Serving suggestions
Add to a tortilla wrap
Make into a sandwich
Eat plain or on crackers
Hollow out a tomato and stuff with this chicken salad
Eat on a leaf of lettuce
Nutrition
Calories:
365
kcal
|
Carbohydrates:
4
g
|
Protein:
4
g
|
Fat:
37
g
|
Saturated Fat:
7
g
|
Trans Fat:
1
g
|
Cholesterol:
30
mg
|
Sodium:
444
mg
|
Potassium:
192
mg
|
Fiber:
1
g
|
Sugar:
3
g
|
Vitamin A:
1143
IU
|
Vitamin C:
40
mg
|
Calcium:
20
mg
|
Iron:
1
mg