Keto Chicken Salad Cups

These Keto Chicken Salad Cups are a great low carb lunch idea that includes ground chicken, bell peppers and celery. These salad cups are cuter than the classic salad so that you can take them on-the-go or to work for lunch!

Your favorite keto chicken salad is now in snack-sized cups! High in healthy fats, protein, and flavor, these will keep your metabolism going strong. The best part is you can have a great-tasting snack without ruining your diet!

These Keto Chicken Salad Cups are a great way to use up leftover chicken. Whether you have a whole chicken or just the leftovers from last night, these cups make for a quick and easy meal that’s perfect for lunch on the go.

INGREDIENTS:

1 Whole Chicken – Brined & Roasted

8 leaves Romaine Lettuce

1 Cup Mayo

1 Stalk Celery

¼ Cup Red Onion

¼ Cup Green Bell Pepper

1 Tablespoon Dill

1 Tablespoon Parsley

2 Teaspoon Lemon Juice

1 Teaspoon Mustard

All Chicken Dripping

2 Cups beef stock

½ Cup onion

DIRECTIONS:

1. Make a saltwater brine by mixing ¼ cup of salt and 4 cups of hot water – let cool.
2. Place a whole chicken in a large freezer bag and add brine. Let it rest for 24 hours in the fridge.
3. Preheat oven to 350 F.
4. Remove chicken from brine and pat skin dry with a paper towel.
5. Rub skin with salt.
6. Roast in a deep dish pan in the oven for approximately 60 minutes until cooked.
7. Reserve juices, let chicken cool and peel off skin reserving on the side.
8. Shred chicken in a bowl and return skin to oven on a baking sheet until crispy (about 10 mins).
9. Mix mayo, diced celery, red onion, bell pepper, dill, parsley, lemon juice and mustard.
10. Add Salt and Pepper to taste.
11. Refrigerate.
12. In a medium pot, add 1 tablespoon of chicken dripping, onion and cook until browned.
13. Add the rest of the cooking juices and stock. Simmer until thick.
14. Fill lettuce cups with chicken mix, top with chicken skin and gravy.

Keto Chicken Salad Cups

These Keto Chicken Salad Cups are a great low carb lunch idea that includes ground chicken, bell peppers and celery. These salad cups are cuter than the classic salad so that you can take them on-the-go or to work for lunch!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course Appetizer, Low carb, Lunch

Cuisine American

Servings 4

Calories 608 kcal

Ingredients

  

• 1 Whole Chicken – Brined & Roasted
• 8 leaves Romaine Lettuce
• 1 Cup Mayo
• 1 Stalk Celery
• ¼ Cup Red Onion
• ¼ Cup Green Bell Pepper
• 1 Tablespoon Dill
• 1 Tablespoon Parsley
• 2 Teaspoon Lemon Juice
• 1 Teaspoon Mustard
• All Chicken Dripping
• 2 Cups beef stock
• ½ Cup onion

Instructions

 

• Make a saltwater brine by mixing ¼ cup of salt and 4 cups of hot water – let cool.
• Place a whole chicken in a large freezer bag and add brine. Let it rest for 24 hours in the fridge.
• Preheat oven to 350 F.
• Remove chicken from brine and pat skin dry with a paper towel.
• Rub skin with salt.
• Roast in a deep dish pan in the oven for approximately 60 minutes until cooked.
• Reserve juices, let chicken cool and peel off skin reserving on the side.
• Shred chicken in a bowl and return skin to oven on a baking sheet until crispy (about 10 mins).
• Mix mayo, diced celery, red onion, bell pepper, dill, parsley, lemon juice and mustard.
• Add Salt and Pepper to taste.
• Refrigerate.
• In a medium pot, add 1 tablespoon of chicken dripping, onion and cook until browned.
• Add the rest of the cooking juices and stock. Simmer until thick.
• Fill lettuce cups with chicken mix, top with chicken skin and gravy.

Video

Notes

➡ Nutritional Information:
Calories: 608.27
Carbs: 5.7g (7.04%)
Net Carbs: 4g (4.94%)
Protein: 19.2g (23.70%)
Fat: 56.1g (69.26%

Keyword keto chicken recipes, keto Chicken Wraps