Servings

Makes 3–4 servings

Ingredients

Chicken Salad

  • 1½ lb (680 g) chicken thighs or breasts
  • 1 tsp sea salt (divided)
  • 3 large eggs
  • ½ lb (225 g) bacon
  • ¾ cup carnivore mayonnaise (recipe below)
  • 2–3 tbsp rendered chicken fat or bacon fat (optional, for extra richness)

Carnivore Mayonnaise

Ingredients

  • 1 large egg yolk (room temperature)
  • ¾ cup melted bacon fat, chicken fat, duck fat, or beef tallow (warm, not hot)
  • ½ tsp sea salt

Instructions

Step 1: Cook the Chicken

  1. Season chicken with ½ tsp salt.
  2. Cook using one method:
    • Pan: Medium heat, 6–8 minutes per side
    • Oven: 400°F (205°C) for 25–30 minutes
    • Poach: Simmer gently in salted water for 15–20 minutes
  3. Let cool completely.
  4. Chop finely or shred.

Step 2: Cook Bacon

  1. Fry bacon until crispy.
  2. Remove and drain.
  3. Save 2–3 tbsp bacon fat for later.
  4. Crumble bacon once cooled.

Step 3: Hard-Boil Eggs

  1. Place eggs in cold water.
  2. Bring to a boil, then simmer 9–10 minutes.
  3. Transfer to cold water, peel, and chop.

Step 4: Make Carnivore Mayonnaise

  1. Place egg yolk and salt in a bowl.
  2. Slowly drizzle warm fat while whisking constantly.
  3. Continue whisking until thick and creamy.
    • If it breaks, add a teaspoon of warm water and whisk again.

Step 5: Assemble Chicken Salad

  1. In a large bowl, combine:
    • Chicken
    • Chopped eggs
    • Bacon
  2. Add mayonnaise.
  3. Mix gently until evenly coated.
  4. Add extra rendered fat if you want a richer, higher-fat salad.
  5. Taste and adjust salt.

Step 6: Chill (Optional but Recommended)

  • Refrigerate 30–60 minutes to let flavors meld.

How to Serve

  • Eat plain with a fork
  • Wrap in crispy bacon
  • Stuff into chicken skin and bake
  • Serve with scrambled or fried eggs

Storage

  • Refrigerate in an airtight container
  • Keeps 3–4 days

If you want, I can also give you:

  • Ultra-strict lion-diet version
  • Extra high-fat ratio
  • No-mayo version
  • Meal-prep bulk recipe