Chicken Carbonara Salad with Bacon and Creamy Parmesan Dressing

Chicken Carbonara Salad is a hearty, protein-packed salad inspired by the flavors of classic carbonara. It has juicy chicken, crispy bacon, tender asparagus, sweet peas, fresh greens, and a creamy Parmesan yogurt dressing.

It's not traditional carbonara, of course, but it takes some of those cozy bacon-and-Parmesan flavors and turns them into a fresh lunch or dinner salad. It's filling, easy to prep ahead, and a great option when you want something lighter than pasta but still satisfying.

Ingredients

For the salad, you'll need romaine, baby spinach and kale, chicken breast, bacon, asparagus, and sweet peas. The dressing is made with yogurt, olive oil, lemon juice, Parmesan cheese, salt, and pepper.

You can use plain Greek yogurt for a thicker, tangier dressing, or regular plain yogurt for something a little lighter. Freshly grated Parmesan gives the best flavor, but pre-grated Parmesan works too.

• 1 heart of Romaine
• 2.5 ounces baby spinach and baby kale mix
• 1.5 pounds chicken breast
• 6 slices bacon
• 1 small bundle of asparagus, woody bottoms removed
• ⅓ cup sweet peas
• ½ cup yogurt
• 2 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon Parmesan cheese
• salt and pepper to taste

How to make Chicken Carbonara Salad

First, make the dressing by stirring together yogurt, olive oil, lemon juice, Parmesan cheese, salt, and pepper. Set it aside while you prepare the rest of the salad.

Chop the romaine and divide it with the baby spinach and kale among serving bowls or meal prep containers.

Steam the asparagus and peas until just tender, then rinse with cool water. Chop the asparagus and add it to the salad along with the peas.

Season the chicken with salt and pepper, then cook it in a grill pan or skillet over medium-high heat until cooked through. Let it cool slightly before slicing or chopping.

Cook the bacon until crisp, then drain on paper towels. Chop the bacon and divide it over the salads with the chicken. Drizzle with the creamy Parmesan dressing and serve.

Tips and substitutions

You can use leftover grilled chicken, roasted chicken, or rotisserie chicken to make this salad faster.

For a lower-carb version, you can reduce or skip the peas. For extra crunch, add cucumber, radishes, or toasted nuts.

If meal prepping, store the dressing separately and add it right before serving so the greens stay fresh.

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Chicken Carbonara Salad

Yield: 6 servings

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Chicken Carbonara Salad has juicy chicken, crispy bacon, asparagus, peas, fresh greens, and a creamy Parmesan yogurt dressing. It’s hearty, flavorful, and perfect for lunch or dinner.

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Ingredients

• 1 heart romaine lettuce, chopped
• 2.5 ounces baby spinach and baby kale mix
• 1.5 pounds chicken breast
• 6 slices bacon
• 1 small bunch asparagus, woody ends removed
• ⅓ cup sweet peas
• ½ cup plain yogurt or plain Greek yogurt
• 2 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon grated Parmesan cheese
• Salt and pepper, to taste

Instructions

1. In a small bowl, stir together yogurt, olive oil, lemon juice, Parmesan cheese, salt, and pepper. Set aside.
2. Chop romaine and divide it among serving bowls or containers. Add baby spinach and kale.
3. Steam asparagus and peas until just tender, then rinse with cool water. Chop asparagus and divide it, along with the peas, among the salads.
4. Season chicken with salt and pepper. Cook in a grill pan or skillet over medium-high heat for about 6–7 minutes per side, or until cooked through.
5. Remove chicken from heat and let it rest for a few minutes, then chop or slice.
6. Cook bacon in a skillet over medium heat until crisp. Drain on paper towels, then chop.
7. Divide chicken and bacon among the salads. Drizzle with dressing and serve.

Notes

For meal prep, store the dressing separately and add it right before serving. You can also use leftover grilled chicken, roasted chicken, or rotisserie chicken to make this recipe faster. For a lower-carb version, reduce or skip the peas.

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Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 314Total Fat: 12gSaturated Fat: 3gUnsaturated Fat: 9gCholesterol: 106mgSodium: 250mgCarbohydrates: 8gFiber: 4gSugar: 3gProtein: 43g

The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands for more precise nutrition information.

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