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