Print
Parmesan Bacon Rotisserie Chicken Salad
This Parmesan Bacon Rotisserie Chicken Salad recipe is inspired from one of our favorite restaurants in Indianapolis, Cafe Patachou! Using a rotisserie chicken makes this so easy to throw together in under 30 minutes.
Prep Time 15 minutes
Cook Time 15 minutes
Servings 6
Calories 503 kcal
Ingredients
- 4 cups cooked chicken shredded (I like to use rotisserie chicken)
- 8 slices bacon chopped
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 teaspoon dijon mustard
- 2 shallots minced
- 4 celery stalks diced
- 1/4 teaspoon salt I use pink Himalayan
- 1/2 teaspoon black pepper
- 3/4 cup grated parmesan cheese
- Serving suggestions: Bread gluten free bread, crackers, lettuce leaves, salad
Instructions
-
Cook the bacon in a large skillet until crispy to make bacon crumbles, about 8 minutes. Place cooked bacon crumbles on a large plate lined with a few paper towels and blot away any residual bacon grease.
-
In a large bowl, mix the sour cream, mayonnaise, dijon mustard, salt and pepper until combined. Add the cooked shredded chicken, shallots, diced celery, parmesan cheese, and bacon. Mix to combine until chicken is coated with the sour cream and mayonnaise dressing.
-
Serve on a bed of lettuce, as a sandwich, with crackers, or as a lettuce wrap.
Recipe Notes
- Leftovers will keep in the refrigerator for 5 days.
- Use rotisserie chicken to save time.