Keto Chicken Salad Cups
Keto Chicken Salad Cups are a fresh, creamy, and satisfying low-carb lunch recipe perfect for anyone following a keto diet or healthy lifestyle. Made with tender shredded chicken, avocado mayo, crisp celery, and flavorful herbs, these low carb chicken salad lettuce wraps are packed with protein and healthy fats. Ready in under 20 minutes, this easy keto recipe is ideal for meal prep, quick lunches, and gluten-free dinners. With minimal carbs and maximum flavor, these healthy chicken salad cups are a delicious way to enjoy a high-protein keto meal without sacrificing taste.
KETO RECIPES
Keto Chicken Salad Cups – Easy Low-Carb Lunch Recipe
Looking for a healthy low-carb lunch that’s high in protein, packed with flavor, and perfect for keto meal prep? These Keto Chicken Salad Cups are crispy, creamy, and absolutely satisfying. Made with roasted shredded chicken, fresh herbs, and crisp romaine lettuce, they’re ideal for gluten-free, ketogenic, and high-protein diets.
This recipe also includes crispy chicken skin topping and a rich, flavorful low-carb gravy for a gourmet twist on a classic chicken salad.
Ingredients (Serves 4–6)
For the Chicken:
1 whole chicken – brined & roasted
½ cup onion, diced
2 cups beef stock
1–2 tbsp chicken drippings
For the Salad:
8 leaves romaine lettuce
1 cup mayonnaise
1 stalk celery, finely diced
¼ cup red onion, diced
¼ cup green bell pepper, diced
1 tbsp fresh dill, chopped
1 tbsp fresh parsley, chopped
2 tsp lemon juice
1 tsp mustard
Salt & black pepper, to taste
Instructions (Professional Steps)
Step 1: Brine & Roast the Chicken
Prepare a saltwater brine by dissolving ¼ cup salt in 4 cups hot water. Let cool.
Place the whole chicken in a large freezer bag, pour in the brine, and refrigerate 24 hours.
Preheat the oven to 350°F (175°C). Remove the chicken from brine and pat dry. Rub the skin with salt.
Roast in a deep dish pan for approximately 60 minutes, until fully cooked. Reserve the cooking juices. Let the chicken cool, then remove skin and set aside.
Step 2: Crispy Chicken Skin & Shredded Chicken
Shred the cooled chicken into bite-sized pieces.
Place the chicken skin on a baking sheet and return to the oven for 10 minutes until crispy.
Step 3: Prepare Chicken Salad
In a mixing bowl, combine mayonnaise, diced celery, red onion, green bell pepper, dill, parsley, lemon juice, and mustard.
Season with salt and pepper.
Add shredded chicken and mix until evenly coated. Refrigerate until ready to serve.
Step 4: Make Rich Gravy
In a medium saucepan, heat 1 tbsp chicken drippings and sauté diced onion until golden brown.
Add reserved chicken juices and beef stock, simmer until thickened. Adjust seasoning.
Step 5: Assemble Chicken Salad Cups
Arrange romaine lettuce leaves on a serving plate.
Fill each cup with chicken salad.
Top with crispy chicken skin and drizzle with gravy for an extra gourmet touch.
Nutritional Information (Per Serving)
Calories: 608 kcal
Total Carbs: 5.7g
Net Carbs: 4g
Protein: 19.2g
Fat: 56.1g
Perfect for:
✔️ Keto lunch
✔️ Low-carb meal prep
✔️ High-protein diets
✔️ Gluten-free meals
Pro Tips for Best Results
Use fresh herbs for a vibrant flavor.
Brining ensures juicy and flavorful chicken.
For extra crunch, reheat chicken skin right before serving.
This recipe stores well in the fridge for up to 3 days, making it ideal for weekly keto meal prep.