Crack Chicken Salad
This crack chicken salad recipe is a creamy chicken salad with cream cheese, ranch seasoning, bacon, and cheddar. Ready in minutes and perfect on crackers or bread.
Servings 8
Calories 434kcal
Ingredients
- 3 cups cooked, shredded chicken
- 6 slices bacon cooked and crumbled
- ½ cup shredded cheddar
- ¼ cup chopped green onion
- ¼ cup chopped pecans optional
- 1 cup mayonnaise
- 4 tablespoons cream cheese softened
- 1 packet ranch seasoning mix see notes
Instructions
- Add the chicken, bacon, cheddar, green onions, and pecans to a medium mixing bowl and stir to combine.
- Add the mayonnaise, cream cheese, and ranch seasoning to a small mixing bowl and mix until smooth and creamy.
- Add the mayo mixture to the chicken and stir to coat.
- Serve with crackers for dipping or spread on a sandwich.
Video
Notes
The pecans are totally optional, but I like the crunch that they add to this chicken salad. If you have a nut allergy, you can leave them out entirely or swap in diced celery or red onion for a bit of crunch.
Be sure to use ranch seasoning and not ranch dip mix. The dip mix is quite a bit more salty. If that’s all you have, just use 1-2 tablespoons, adjusting to suit your tastes.
Keep covered in the fridge for 4-5 days.
Nutrition
Serving: 0.5cup | Calories: 434kcal | Carbohydrates: 3g | Protein: 18g | Fat: 38g | Saturated Fat: 9g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 76mg | Sodium: 658mg | Potassium: 187mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 216IU | Vitamin C: 0.04mg | Calcium: 69mg | Iron: 1mg