Million Dollar Chicken Salad
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Published
This Million Dollar Chicken Salad is creamy, crunchy, savory, and packed with all sorts of goodies, coated in a tangy mayo-Greek yogurt dressing. It’s a quick no-cook lunch made with any chicken you already have, including rotisserie or meal-prepped chicken breast. I like to scoop it onto crackers, stuff it into croissants, or eat it straight from the bowl!
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Creamy Bacon Cheddar Chicken Salad
This recipe is a great twist on my popular chicken salad and million dollar dip together. It has the rich and creamy flavor people love in both, but it eats like a real lunch instead of just a party dip. I use mayo for classic chicken salad richness and Greek yogurt for a little tang, so the dressing stays creamy without feeling too heavy.
I like chopping the chicken fairly small because it helps the dressing coat everything evenly and makes the salad easier to scoop, pile, or spoon onto whatever I’m serving it with. This million dollar chicken salad is good right away, but I think it tastes even better after 30 minutes in the fridge. That short chill gives the onion powder time to mellow into the dressing and helps all those salty, crunchy, creamy pieces come together!
Helpful Tips and Variations
- Use completely cooled chicken. Warm chicken can loosen the dressing and make the salad watery, especially if you’re using freshly baked or grilled chicken. I’ve had the best texture with rotisserie chicken, leftover baked chicken, or any chicken I’ve previously cooked and cooled.
- Keep the chicken pieces small and even. Large chunks don’t mix as nicely with the creamy dressing and can make the salad harder to scoop or sandwich. I aim for small bite-sized pieces, then fold gently so the chicken stays tender instead of breaking down and turning mushy.
- Use cooked and crumbled bacon for the best texture. Freshly cooked bacon gives this million dollar chicken salad the best smoky crunch. I’d use air fryer bacon if you want it extra crisp with less mess. Good-quality real bacon bits, like Hormel Real Bacon Bits, also work when you need a shortcut!
- Taste before adding more salt. Bacon and sharp cheddar add plenty of salty flavor once everything is stirred together. I start with just a small pinch, let the ingredients mix into the dressing, then taste again before adding more.
- Add some extra tang if you want. The Greek yogurt already gives the dressing a nice tangy flavor, but you can stir in some Dijon mustard if you like a sharper salad dressing. Start with 1 teaspoon, then taste and add more if needed. A pinch of cayenne also works if you want a tiny bit of heat.
- Use slivered almonds for crunch. I like slivered almonds best here because they add a nutty flavor and a crisp texture without taking over the salad. Sliced almonds also work (chop them into smaller pieces if preferred).
Million Dollar Chicken Salad
Ingredients
- ¾ cup mayonnaise
- ¼ cup plain Greek yogurt
- ¼ tsp onion powder
- salt and pepper, to taste
- 3 cups cooked, seasoned chopped chicken breast, (baked or rotisserie)
- ¾ cup finely diced celery
- ⅓ cup cooked and crumbled bacon, 6 slices
- ¾ cup shredded sharp cheddar cheese, see note
- ⅓ cup slivered almonds
- 2 scallions, diced small
Instructions
- In a large bowl, whisk together the mayo, yogurt, onion powder, and a pinch of salt and pepper. Taste and adjust seasoning, if necessary.
- Make sure your chicken is completely cool. Chop it up pretty small and add it to the bowl.
- Gently fold in the celery, bacon, cheddar cheese, almonds, and diced scallions.
- Eat as is or place on dinner rolls, a croissant, or crackers!
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How to Make Million Dollar Chicken Salad Step by Step
Gather all of your ingredients.
Make the dressing: In a large mixing bowl, whisk together ¾ cup mayonnaise, ¼ cup plain Greek yogurt, ¼ teaspoon onion powder, and a pinch of salt and pepper until smooth and creamy. Taste the dressing and adjust the seasoning as needed.
Add the salad ingredients: Make sure the 3 cups of cooked, seasoned chicken breast are completely cool before adding them to the dressing. Chop the chicken into small, even pieces so the salad holds together well, and you get a little of everything in each scoop.
Add the chopped chicken to the bowl and stir until it’s evenly coated in the creamy dressing. Gently fold in ¾ cup finely diced celery, ⅓ cup cooked and crumbled bacon, ¾ cup shredded sharp cheddar cheese, ⅓ cup slivered almonds, and 2 diced scallions. Stir just until combined so the celery and almonds stay crisp.
Serve: Taste once more and add extra salt and pepper if needed. Serve right away, or cover and chill until ready to eat.
Enjoy it as-is, with crackers, or piled onto dinner rolls or a buttery croissant!
Serving Suggestions
I’d serve this easy million dollar chicken salad for weekday lunches, game day, potlucks, or anytime I need something easy to make ahead. It scales really well, too, since you can double the ingredients without changing the method. Serve it over a bed of greens for a quick salad, or stir it into cooked and cooled pasta for an easy meal prep lunch.
For sandwiches, I love to serve it in a buttery croissant, spoon it over toast, or tuck it into soft dinner rolls. You can also roll it in tortillas for wraps or turn it into pinwheels for a party, like my chicken salad pinwheels. For scooping, serve it with club crackers, pretzels, pita chips, celery sticks, or cucumber rounds. If you’re all about the bacon, pair it with these bacon crackers for a fun, salty snack spread!
How to Store Leftovers
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. The dressing may loosen a little as it sits because the salt in the bacon and dressing will draw moisture from the chicken and vegetables. The celery and scallions will also soften slightly over time. I’d give everything a quick stir before serving to bring the dressing back together.
Premade Sandwiches
Premade sandwiches are best enjoyed within 24 hours. The million dollar chicken salad will still be safe if stored properly, but the bread, rolls, or croissants can soften as they absorb moisture from the dressing. For the best texture, store the salad separately and assemble sandwiches just before serving.
Freezing
I don’t recommend freezing this recipe. The dressing can separate and become watery after thawing. The celery, scallions, and almonds will lose their crisp texture. The salad may still be safe to eat if frozen and thawed properly, but the texture won’t be nearly as creamy, crunchy, or fresh.
More Chicken Salad Recipes
- This Southwest Chicken Salad is a hearty 35-minute meal with smoky spices, crisp veggies, and a cooling avocado dressing.
- When pickle cravings hit, Dill Pickle Chicken Salad is the creamy, tangy, quick lunch I want waiting in the fridge.
- I’d bring my Chicken Broccoli Pasta Salad to any cookout because it makes 12 servings and travels so well!
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
