Popcorn Salad

This popcorn salad is a real conversation piece! Whoever heard of popcorn in a salad? If you take it to a dinner, mix the salad and carry the popcorn separately to be added at the last minute.

Print Recipe

Prep Time 15

Cook Time 10

Total Time 25

Course lunch/dinner

Cuisine American

Servings 10 people

Calories 3421.2 kcal

Equipment

1 Large Skillet
1 Large Mixing Bowl
1 Cutting Board
1 Chef's knife
1 Spatula or Tongs For handling bacon

Ingredients

Main

10 slices bacon
1 ¼ cups shredded Cheddar cheese divided
1 8 ounce can sliced water chestnuts, drained
1 cup diced celery
¾ cup mayonnaise
¼ cup shredded carrots
2 tablespoons minced fresh chives
6 cups popped popcorn

Instructions

Gather the ingredients. Dotdash Meredith Food Studios
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble and set aside. Dotdash Meredith Food Studios
Combine 1 cup Cheddar cheese, water chestnuts, celery, mayonnaise, 1/2 cup bacon, carrots, and chives together in a large bowl; mix well. Dotdash Meredith Food Studios
Add popcorn and stir to coat. Sprinkle with remaining cheese and bacon; serve immediately. Dotdash Meredith Food Studios
Enjoy! DOTDASH MEREDITH FOOD STUDIOS

Notes

The success of this dish hinges on timing and texture. Ensure popcorn is freshly popped, completely cooled, and very crisp; mix it in right before serving to prevent sogginess. For superior flavor, consider popping your own popcorn in a neutral oil or even a small amount of the rendered bacon fat. Cook bacon until extra-crisp and drain thoroughly. Freshly shredding your Cheddar cheese offers a better melt and flavor. Dice your vegetables uniformly for an appealing presentation and consistent bite. For an elevated experience, a high-quality or homemade mayonnaise can significantly enhance the dressing. Garnish with additional crumbled bacon and fresh chives just before serving.