Million dollar chicken salad totally lives up to the name. It’s creamy, cheesy, crunchy, and packed with bacon, so every bite is full of flavor. Serve it on croissants, with crackers, or straight from the bowl! It’s that good.
Why Your Lunch Just Got Better
Beyond the Basic: These simple, yet tasty ingredients turn ordinary chicken salad into a flavor packed superstar!
Meal-Prep Magic: Make it ahead, chill, and it’s ready whenever hunger strikes. Great for meal prep, it’s the perfect high, extra protein lunch!
So Many Ways to Serve: Pile it on croissants, over lettuce, in wraps, or with crackers… so many delicious options!
Million Dollar Chicken Salad Ingredients
Chicken: Use chopped or shredded chicken. I like to use rotisserie chicken when I’m short on time!
Bacon: Precooked, refrigerated bacon heats up quickly! You can use real bacon bits to make it easy.
Almonds: Slivered almonds are a classic million-dollar ingredient, but you can use sliced or chopped almonds as well.
Salt and Pepper: Season just to taste! The bacon and cheese add a salty flavor, so taste the salad before adding any salt.
How to Make Million Dollar Chicken Salad
Get ready to fall in love with chicken salad all over again! This million dollar version is a total game changer, and if you’re a fan of big flavors, don’t miss my other million dollar hits like million dollar spaghetti and million dollar chicken.
Combine: Add the chopped chicken, celery, shredded cheddar cheese, slivered almonds, crispy bacon, and green onions to a large bowl.
Stir: Add the mayonnaise and stir well until everything is evenly coated.
Season with salt and pepper to taste.
Serve: Enjoy on fresh croissants, on a bed of lettuce, or with crackers.
Alyssa’s Pro Tip
Add Some Tang: My OG chicken salad recipe has 1 tablespoon of Dijon mustard, and I love the flavor it adds. Feel free to add some to this recipe!
Add 3 cups chopped cooked chicken breast, ¾ cup chopped celery, ¾ cup shredded sharp cheddar cheese, ½ cup slivered almonds, ½ cup cooked and crumbled bacon, and ¼ cup diced green onions to a large bowl.
Add 1 ¼ cups mayonnaise and stir well to combine.
Season with salt and pepper to taste. Serve on fresh croissants, on a bed of lettuce, or with crackers!
Notes
Make Ahead and Leftover Instructions
Make-Ahead: Prepare it, cover it tightly, and store it in the fridge until you’re ready to enjoy! Before serving, stir in 1-2 tablespoons of mayonnaise to add moisture if the salad needs a refresh!
You guys have been asking, so I made the change. This Crack Potato Salad now has mayonnaise in the dressing! It seriously takes the flavors up a notch! I love the combination with the sour cream. I can’t wait for you to try this new version!
Why Everyone Asks for This Recipe
Big Flavor: Crispy bacon, creamy dressing, and bold ranch seasoning create a rich, savory bite that stands out in every forkful.
Perfectly Balanced Texture: The combination of mayo and sour cream creates a smooth dressing that coats every bite!
Any Occasion: Pair this potato salad with BBQ chicken and corn on the cob, making it perfect for cookouts, holidays, or easy weeknight dinners.
A Reader’s Review
Very delicious and easy to make. Thank you for sharing this recipe. Everyone loved it at the Potluck.
Toni Lee Duffee
Crack Potato Salad Ingredients
Potatoes: I used red potatoes because I love the skins on! Use Yukon Gold or Russet potatoes if you prefer. Keep the potato skin on or off, it’s up to you!
Salt and Pepper: Season with salt and pepper to taste. The bacon and ranch powder will also add flavor. It’s best to season before serving!
Mayonnaise: I love the combination of mayonnaise with the sour cream! If you prefer my original recipe only using sour cream, feel free to replace the mayo with more sour cream.
Crack Potato Salad
If I’m asked to bring something to the neighborhood summer get together, I’m bringing this crack potato salad. Nothing beats the flavor, and it literally goes with anything!
Cook Potatoes: Fill a large pot with water, then add the potatoes. Bring the water and potatoes to a rolling boil over high heat. Reduce the heat to medium high and continue to boil for 12-15 minutes, or until fork tender. Drain and rinse the potatoes under cold water.
Mix Sauce: In a small bowl, whisk together sour cream, mayonnaise, and 1 package ranch dressing mix until combined.
Combine: In a large bowl, add the cooked and drained potato pieces, bacon, shredded cheddar cheese, and sliced fresh green onions.
Mix Well: Stir in the sour cream mixture until blended and coated well. Refrigerate for 2 hours before serving! Season the crack potato salad with salt and pepper to taste before serving and enjoy!
Alyssa’s Pro Tip
Refrigerate: Don’t skip this part! Refrigerating the potato salad is the key to maximum flavor! The ingredients need time to sit and meld together for the best flavor!
Fill a large pot with water and add 2 pounds red potatoes,. Bring the water and potatoes to a rolling boil over high heat. Reduce the heat to medium-high and continue to boil for 12-15 minutes, or until fork-tender. Drain and rinse the potatoes under cold water.
In a small bowl, whisk together 1 cup sour cream, 1 cup mayonnaise, and 1 (1-ounce) package ranch dressing mix until combined.
In a large bowl, add the cooked and drained potato pieces, 1 ¼ cups bacon, 1 ½ cups shredded cheddar cheese, and ⅓ cup sliced green onions.
Stir in the sour cream mixture until blended and coated well. Refrigerate for 2 hours before serving! Season with salt and pepper to taste before serving and enjoy!
Notes
Leftover InstructionsFridge: Store leftovers in an airtight container or tightly covered with Saran Wrap. Potato salad keeps for up to 5 days.
Let’s be real, when you take something to a potluck, you want whatever you bring to be the one everyone can’t stop talking about. These recipes will do that for you! Trust me, you’ll love them too!
This lemon butter chicken is about to become your new weeknight secret weapon. One skillet, simple ingredients, and less than 30 minutes to the most golden, saucy, creamy chicken you’ve ever made.
Why Everyone Goes Back for Seconds
Crispy, golden, and impossibly tender: Dredging the chicken in flour before searing gives you that gorgeous golden brown crust while keeping the inside juicy and perfectly cooked every time.
That Sauce Though! Buttery, garlicky, creamy, and bright with lemon, this sauce is so good you’ll want to soak up every last drop with a piece of crusty bread.
Chicken: Keep your chicken breasts thin so they cook evenly. If yours are thick, slice them in half horizontally before seasoning.
Pat Dry: Before seasoning and dredging in flour, pat the chicken dry. This helps it develop a golden crust in the pan.
Heavy Cream: Want a lighter sauce? Feel free to leave out the heavy cream. The sauce will be a little thinner but still delicious.
Add Greens: Stir a handful of chopped spinach into the sauce at the end for a pop of color and a little extra nutrition.
How to Make Lemon Butter Chicken
This lemon butter chicken recipe makes it look like you put in a lot more effort than you actually did. Get your ingredients prepped and ready to go before you start, because once the chicken hits the pan, it comes together in a flash!
Dredge: Season chicken breasts with salt and lemon pepper. Dredge the chicken in all-purpose flour, shaking off the excess.
Cook Chicken: Heat a large skillet with olive oil over medium-high heat. Add the chicken breasts and cook for 4-5 minutes per side, until they are golden and cooked through. Remove them from the pan and set aside.
Lemon Butter Sauce: To the same skillet, add butter and minced garlic and let cook until the garlic is fragrant, about 1 minute. Stir in chicken broth, heavy cream, grated Parmesan, lemon juice, and lemon zest.
Combine & Serve: Bring the sauce to a simmer and let it cook for 2-3 minutes. Add the lemon chicken back into the pan and cook for 2-3 minutes, until the sauce is slightly reduced and coats the chicken. Season the lemon-butter chicken with salt and pepper, if needed, then garnish with lemon slices and fresh parsley.
Alyssa’s Pro Tip
Don’t wipe out the pan! Those golden bits from the chicken add incredible flavor. The sauce cooks right over them, making it richer and more delicious.
Season 4 thinly sliced boneless skinless chicken breasts with 1 teaspoon salt and ½ teaspoon lemon pepper. Dredge the chicken in ½ cup all-purpose flour shaking off the excess.
Heat a large skillet with 2 tablespoons olive oil over medium-high heat. Add the chicken breasts and cook for 4-5 minutes per side, until they are golden and cooked through. Remove them from the pan and set aside.
To the same skillet, add 4 tablespoons butter and 2 teaspoons minced garlic and let cook until the garlic is fragrant, about 1 minute. Stir in ½ cup chicken broth, ¼ cup heavy cream, ¼ cup grated parmesan, 3 tablespoons lemon juice, and 1 teaspoon lemon zest.
Bring the sauce to a simmer and let it cook for 2-3 minutes. Add the chicken back into the pan and cook for 2-3 minutes, until the sauce is slightly reduced and coats the chicken. Season with more salt and pepper if needed, garnish with lemon slices and fresh chopped parsley.
Notes
Storing and Reheating Leftovers
Fridge: Store in an airtight container in the refrigerator for up to 5 days.
Reheating: Reheat leftovers on the stovetop until heated through.
Freezer: Freezing is not recommended for this recipe as the sauce and coating do not hold up well once thawed.
Make Ahead: This dish comes together so fast that it’s best made fresh.
This slow cooker focaccia bread is the easiest way to get homemade bread on the table! Frozen dinner rolls transform into a pillowy, herb-flecked loaf with barely any effort . Just drizzle, dimple, and let your slow cooker do the rest. The Lazy Baker’s Dream No dough skills needed: Skip the kneading and proofing stress, this recipe keeps things simple with an easy, hands-off method. Surprisingly fluffy and flavorful: Frozen rolls turn into a soft, airy loaf with golden edges and herby olive oil goodness. No Oven Needed! Slow Cooker bread is perfect for hot summer days when you want fresh bread without turning on the oven. Ingredients for Slow Cooker Focaccia Toppings: Customize with your favorite toppings. Fresh herbs, tomatoes, olives, cheese, the possibilities are endless. Rolls + Olive Oil: Use your favorite brand of plain frozen dinner rolls and a good-quality olive oil for the best flavor. Herbs: You can use dried he...
