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Carnivore Chicken Salad is pictured as the featured image, showcasing a protein-packed, meat-based dish.

Carnivore Chicken Salad

This Carnivore Chicken Salad is a delicious and easy keto lunch option filled with essential nutrients, perfect for staying full and energized on a carnivore diet. It utilizes rendered beef tallow and bone marrow for a creamy and rich flavor, offering a satisfying alternative to traditional mayonnaise-based chicken salads.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4
Course: Lunch
Cuisine: Carnivore
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked chicken, shredded organic, pasture-raised preferred
  • 1/4 cup rendered beef tallow, chilled and solidified
  • 2 tablespoons bone marrow, softened
  • 1 tablespoon unflavored collagen peptides optional
  • 1/2 teaspoon sea salt or to taste
  • 1/4 teaspoon ground white pepper or to taste
  • 1/4 cup crispy bacon crumbles optional

Equipment

  • mixing bowl
  • Electric mixer or whisk
  • Measuring cups
  • Measuring spoons
  • Refrigerator
  • Serving bowl

Method
 

  1. Shred the cooked chicken into a bowl. Ensure it's cooled slightly to prevent the tallow from melting immediately.
  2. In a separate bowl, whip the chilled beef tallow with an electric mixer until light and fluffy. If you don't have a mixer, you can vigorously whisk it by hand.
  3. Add the softened bone marrow to the whipped tallow and continue mixing until well combined.
  4. Gently fold the tallow-marrow mixture into the shredded chicken. Be careful not to overmix.
  5. Stir in the collagen peptides (if using), sea salt, and white pepper. Adjust seasoning to taste.
  6. If desired, gently fold in the crispy bacon crumbles.
  7. Cover and refrigerate for at least 30 minutes to allow the flavors to meld and the tallow to firm up slightly.
  8. Serve chilled.

Notes

For a richer flavor, use bone marrow from grass-fed beef. You can render your own beef tallow from beef trimmings. Store leftovers in an airtight container in the refrigerator for up to 3 days. For variation, add garlic powder or onion powder (in moderation) for extra flavor.