Ingredients
4 cups Cooked chicken breasts, shredded or finely diced (rotisserie chicken works perfectly)
8 slices Thick-cut bacon, cooked until extra crispy and crumbled
4 Green onions (scallions), thinly sliced
1 cup Full-fat mayonnaise (ensure it has no added sugar)
½ cup Full-fat sour cream (or softened cream cheese for an extra rich texture)
1 tbsp Dijon mustard
Seasonings: 1 tsp garlic powder, 1 tsp onion powder, ½ tsp coarse salt, and ½ tsp freshly cracked black pepper
Optional: ½ cup sharp cheddar cheese, shredded (if you want it fully loaded!)
Instructions
Prep the Mix-Ins: Cook your bacon until fully crisp, drain the grease, and chop or crumble it into small bits. Finely slice your green onions, keeping a small handful of the green tops separate to use as a garnish.
Whisk the Dressing: In a large mixing bowl, combine the mayonnaise, sour cream (or cream cheese), Dijon mustard, garlic powder, onion powder, salt, and black pepper. Whisk until perfectly smooth and creamy.
Combine: Add the shredded chicken, most of the crumbled bacon, and most of the green onions to the bowl. Stir everything together until the chicken is completely folded into the creamy dressing and evenly coated.
Portion and Garnish: Divide the chicken salad evenly into your meal-prep containers. To get the exact look from the photo, top each container with a generous sprinkle of your reserved bacon bits and green onion rounds right before popping the lids on.
Chill: Let them sit in the refrigerator for at least an hour before eating. Chicken salad always tastes best once the flavors have had a chance to meld together cold!
Flavor Pro-Tip
If you want to add a little extra kick to the dressing without adding any carbs, you can stir in a teaspoon of your favorite sugar-free hot sauce or buffalo sauce, or add a pinch of smoked paprika to give the creamy base a beautiful, subtle smoky depth.