Dice bacon and heat a pan over medium heat. Cook for 6-8 minutes, stirring occasionally, until the bacon is brown and starting to get crispy. Remove and place on a paper towel-lined plate to cool.
While bacon is cooking, cut up celery and olives and place them in a bowl.
Add shredded chicken to the bowl along with the lemon juice, mustard, mayo and chopped dill. Add the bacon in and mix will to incorporate. Taste and season with salt and pepper as desired.
For optimal taste, refrigerate for 1-2 hours to completely cool and allow the flavors to combine. Serve with optional chopped pistachios if desired and enjoy.
For the chicken in this recipe, we used leftover crockpot or instant pot chicken. Just put 1-2 pounds of chicken breasts or thighs in your crockpot or instant por with about a cup of bone broth or a jar of salsa. Let it cook for 6 hours on low or 3 hours on high in the crockpot or for 20 minutes in the Instant Pot with a quick release. After the chicken is done, shred it with two forks and place in the refrigerator to cool. You could use a pulled rotisserie chicken or other leftover chopped chicken you have on hand as well.Nutrition facts are an estimate provided for those following a Ketogenic or low-carb diet. See our full nutrition information disclosure here.