Macros (per serving, serves 6)
- Protein: 20–25g
- Net Carbs: 6–8g
- Calories: ~300
Ingredients
Salad
- 4 cups frozen peas, thawed
(for stricter low carb, use half peas + half chopped green beans or edamame) - 8 slices turkey bacon or regular bacon, cooked crispy and chopped
- 1 cup diced cooked chicken breast
- ¾ cup shredded cheddar cheese
- ¼ cup red onion, finely diced
- 2 hard-boiled eggs, chopped
- 2 tbsp chopped parsley
Creamy Dressing
- ¾ cup plain Greek yogurt
- 2 tbsp mayonnaise
- 1 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- ½ tsp garlic powder
- Salt and black pepper to taste
Instructions
1. Cook Bacon
Cook bacon until crispy.
Drain excess grease and chop into pieces.
2. Prepare Dressing
In a bowl whisk together:
- Greek yogurt
- mayo
- vinegar
- Dijon
- garlic powder
- salt
- pepper
3. Assemble Salad
In a large bowl combine:
- peas
- chicken
- bacon
- cheddar
- onion
- eggs
- parsley
Pour dressing over salad.
Mix until evenly coated.
4. Chill
Refrigerate:
- at least 30 minutes
This improves flavor and texture.
Optional Add-Ins
- Chopped celery for crunch
- Avocado
- Sunflower seeds
- Jalapeños
- Dill pickles
Lower-Carb Version
Peas are moderate in carbs, so for a more keto-friendly version replace part or all of the peas with:
- chopped broccoli
- edamame
- cauliflower florets
- green beans
Meal Prep Tips
- Keeps well for 3–4 days refrigerated.
- Store bacon separately if you want maximum crispiness.
- Great in lettuce cups or stuffed into low-carb wraps.
Extra High-Protein Version
Add:
- extra chicken breast
- cottage cheese
- diced turkey
- extra egg whites
