Barbecue Chicken Mockaroni Salad

    makes 8 servings · prep time: 15 minutes (not including time to cook chicken or bacon) cook time: 20 minutes

    If you are tired of passing up those giant bowls of macaroni salad at summer cookouts, then this is the recipe for you—the perfect keto potluck dish to take to a party. Bringing this dish gives you the added bonus of knowing for sure that there will be something there you can eat.


    • 1 large head cauliflower, cut into bite-sized florets
    • Sea salt and ground black pepper
    • 8 ounces boneless, skinless chicken breasts or thighs, cooked and chopped
    • 6 slices bacon, cooked crisp and chopped
    • 2 tablespoons dill pickle relish
    • 2 ribs celery, sliced
    • ½ cup diced red bell peppers
    • ½ small red onion, diced (about ¼ cup)
    • ¼ cup full-fat sour cream
    • ¼ cup mayonnaise
    • ¼ cup Barbecue Sauce (here)
    • 1 tablespoon prepared yellow mustard


    1.Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper or a silicone baking mat.

    2.Spread the cauliflower evenly across the baking sheet and sprinkle generously with salt and pepper. Roast for 20 minutes, or until the cauliflower is tender. Remove from the oven and let cool.

    3.While the cauliflower is roasting, place the chicken, bacon, relish, celery, bell peppers, onion, sour cream, mayonnaise, barbecue sauce, and mustard in a large mixing bowl. Mix until the ingredients are well combined.

    4.Once the cauliflower has cooled, fold it into the rest of the salad ingredients. Store leftovers in the refrigerator for up to 1 week.

    tips: Roasting the cauliflower dry keeps the salad from becoming soupy.

    This salad tastes great either warm or cold.

    CALORIES: 161 | FAT: 10 g | PROTEIN: 12 g | TOTAL CARBS: 8 g | DIETARY FIBER: 3 g | NET CARBS: 5 g | ERYTHRITOL: 1 g