Keto Chicken Salad Lettuce Wraps Recipe – Low Carb, Very Easy & Delicious

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Our Keto Chicken Salad Recipe is a tasty super easy to make low-carb lunch or snack with healthy fats. 

This low-carb keto chicken salad recipe is a great way to get a good serve of fats and protein. Fresh and tasty they won’t weigh you down.

This chicken salad wraps recipe makes 5 serves, each serve is ½ cup of chicken salad mixture and 2 lettuce leaves.

The keto chicken salad mixture will keep for up to 4 days in the fridge when stored in an airtight container.

Keto Chicken Salad Ingredients

• 1 pound of Chicken Thighs
• ½ teaspoon of Pepper
• ½ teaspoon of Salt
• ¼ teaspoon of Garlic Powder
• 1 tablespoon of Olive Oil
• 1 cup of Celery, diced
• 1 tablespoon of Parsley, finely chopped
• ½ cup of Mayonnaise
• Salt, to taste
• Pepper, to taste
• 10 Baby Cos or Romaine Lettuce Leaves

How To Make Keto Chicken Salad

1. Preheat oven to 200C/390F.
2. In a mixing bowl marinate the chicken in the salt, pepper, garlic powder, and olive oil.
3. Place the chicken on a lined cookie sheet and roast for 20-30 minutes, depending on the size of the thighs.
4. Remove from the oven and set aside to cool for 20 minutes.
5. Cut the cooled chicken into a small dice, around 1/2in/1cm cubes.
6. Place the chicken in a mixing bowl with the diced celery, parsley, and mayonnaise. Mix well and adjust seasoning.
7. Spoon ¼ cup of chicken salad into each lettuce leaf, serve and enjoy.

Looking for more great lunch ideas? Check out our other Keto Recipes. We can’t go past our delicious Keto Quiche Lorraine for an easy meal.

Keto Chicken Salad Recipe - Low Carb Easy & Delicious

Our Keto Chicken Salad Wraps are an easy lunch that you can make ahead, just keep the lettuce leaves separate and top them with the chicken when you’re ready to eat. It’s that simple!

4.96 from 45 votes

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Course: Lunch, Snack

Cuisine: American, Australian, British

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 5 serves

Calories: 345kcal

Author: Gerri

Ingredients

Chicken

• 1 pound chicken thighs boneless
• 1/2 teaspoon Salt
• 1/2 teaspoon Pepper
• 1/4 teaspoon garlic powder
• 1 tablespoon olive oil

Salad

• 1 cup celery diced
• 1 tablespoon Parsley finely chopped
• 1/2 cup mayonnaise
• Salt to taste
• Pepper to taste
• 10 leaves baby cos lettuce or Romaine

US Customary - Metric

Instructions

• Preheat oven to 200C/390F.
• In a mixing bowl marinate the chicken in the salt, pepper, garlic powder and olive oil.
• Place the chicken on a lined cookie sheet and roast for 20-30 minutes, depending on the size of the thighs.
• Remove from the oven and set aside to cool for 20 minutes.
• Cut the cooled chicken into a small dice, around 1/2in/1cm cubes.
• Place the chicken in a mixing bowl with the diced celery, parsley and mayonnaise. Mix well and adjust seasoning.
• Spoon ¼ cup of chicken salad into each lettuce leaf, serve and enjoy.

Notes

Nutrition

Serving: 100g | Calories: 345kcal | Carbohydrates: 6g | Protein: 23g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 10g | Cholesterol: 90mg | Sodium: 743mg | Potassium: 293mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1050IU | Vitamin C: 5.8mg | Calcium: 20mg | Iron: 1.3mg

If you like our Chicken Salad try our other Keto Salad Recipes.

To make a larger batch of this  Keto Chicken Salad Lettuce Wraps adjust the servings in the card above. 

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