Smoked Chicken Salad with Bacon and Cheddar

Name: Smoked Chicken Salad with Bacon and Cheddar
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 4 servings
Cuisine: American
Ingredients: 1¼ lb (565 g) smoked chicken breast, shredded into bite-sized pieces; 6 strips (170 g) bacon strips, chopped into ½-inch pieces; ¾ cup (90 g) sharp cheddar cheese, shredded; 3 stalks (150 g) celery stalks, finely diced; ¼ medium (40 g) red onion, finely minced; ½ cup (120 ml) mayonnaise; 1 tbsp (15 ml) Dijon mustard; 1 tbsp (15 ml) fresh lemon juice; to taste kosher salt; to taste freshly ground black pepper; 1 tbsp (3 g) fresh dill, finely chopped (optional)

From the MyKitchenBank Kitchen

A hearty, smoky chicken salad built on tender shredded smoked chicken, crispy bacon, sharp cheddar, and fresh celery bound together with a creamy mayo dressing. The combination of smokiness, saltiness, and subtle sweetness makes this versatile enough for sandwiches, lettuce wraps, or served over greens.

Prep: 15 min
Cook: 8 min
Wait: 20 min
Total: 43 min
Makes: 4 servings (about 1¼ cups per serving)

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Steps

Before you start

Have all ingredients at room temperature before mixing
Use good-quality smoked chicken or smoke your own if you prefer
Crisp the bacon first so it stays crunchy when mixed in

1
Cook the bacon
- Place bacon pieces in a small 8-inch (20 cm) skillet over medium-high heat.
- Cook, stirring occasionally, for 6–8 minutes until the bacon is crispy and golden brown.
- Transfer to a plate lined with paper towels and let cool for 5 minutes, then break or chop into smaller pieces if needed.
- Reserve 1 tablespoon of the bacon fat in the pan (or discard if you prefer less richness).
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Ready when: Bacon is crispy and golden brown throughout
Tip: Don't overcrowd the skillet; let the bacon cook without piling up so it crisps instead of steams.
2
Combine dressing ingredients
- In a medium bowl, whisk together the mayonnaise, Dijon mustard, and lemon juice.
- Taste and season with a pinch of salt and black pepper.
- Set aside.
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Ready when: Dressing is smooth and well combined
Tip: The mustard adds complexity and prevents the salad from tasting one-note; don't skip it.
3
Prep the chicken and vegetables
- Shred the smoked chicken into bite-sized pieces, removing any tough skin.
- Dice the celery into small, even pieces (about ¼ inch/6 mm).
- Mince the red onion finely so it distributes throughout.
- Have everything ready before assembling.
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Ready when: All ingredients are prepped and uniform in size
Tip: Cut the celery and onion smaller than you think you need—they should meld into the salad, not dominate it texture-wise.
4
Assemble the salad
- Add the shredded smoked chicken, diced celery, minced red onion, shredded cheddar cheese, and cooled bacon pieces to the bowl with the dressing.
- Toss gently but thoroughly with a fork or spatula until everything is evenly coated.
- Fold in the fresh dill if using.
- Taste and adjust salt and pepper as needed.
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Ready when: All components are evenly coated with dressing and well combined
Tip: Use a gentle hand when tossing so you don't break down the chicken; it should remain in distinct shreds, not turn into mush.
5
Chill and serve
- Cover the bowl and refrigerate for at least 15 minutes before serving.
- This allows the flavors to meld and the salad to firm up slightly.
- Serve on bread, crackers, lettuce cups, or atop fresh greens.
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Ready when: Salad is cold and flavors are well integrated
Tip: If you're not serving within 2 hours, hold off on mixing until just before serving so the bacon stays as crispy as possible.

Good to know

Tips

For deeper smoke flavor, use smoked cheddar cheese instead of sharp cheddar, or add a ¼ teaspoon of liquid smoke to the dressing.
This salad is excellent on toasted sourdough or whole-grain bread, in lettuce wraps for a low-carb option, or alongside potato salad at a picnic.
If you're doubling the recipe, cook all the bacon at once in a larger skillet, then proceed with the same proportions.
Fresh dill is optional but highly recommended—its brightness cuts through the richness of the mayo and cheese.

Make ahead

You can prepare all ingredients up to 1 day ahead and store them separately in airtight containers. Mix the dressing and refrigerate separately. Assemble the salad no more than 8 hours before serving to keep the bacon from absorbing excess moisture.

Storage & reheating

Refrigerate in an airtight container for up to 3 days. The salad will keep longer, but the bacon will gradually soften; use within 2 days for best texture. Do not freeze.

Substitutions

smoked chicken breast → roasted or poached chicken breast seasoned with smoked paprika and a touch of liquid smoke. If you don't have access to pre-smoked chicken, this gives you control over the smoke intensity. Ensure the cooked chicken reaches an internal temperature of 165°F (74°C).
sharp cheddar cheese → smoked gouda or aged gruyère. Smoked gouda reinforces the smoke flavor; gruyère adds a nutty depth.
bacon strips → smoked turkey bacon or prosciutto bits. Turkey bacon is leaner; prosciutto adds a more elegant, salty accent.
mayonnaise → Greek yogurt mixed with 2 tbsp mayonnaise for tanginess and fewer calories. This lightens the salad without sacrificing creaminess or flavor.