Chicken Salad Cups


Chicken Salad Cups

If you love a nice chicken salad sandwich but are looking to cut carbs and reduce fat, this recipe is for you! This healthier version of chicken salad is perfect for lunch or picnics at the park. These easy-to-prepare Chicken Salad Cups are perfect for any social gathering. Watch them disappear as they will be everyone’s favorite appetizer.‎
Keyword keto
Calories 608.27kcal


  • 1 whole chicken brined & roast
  • all chicken dripping
  • 8 leaves romaine lettuce
  • 1 cup mayo
  • 1 stalk celery
  • ¼ cup red onion
  • ¼ cup green bell pepper
  • 1 tbsp dill
  • 1 tbsp parsley
  • 2 tsp lemon juice
  • 1 tsp mustard
  • 2 cup beef stock
  • ½ cup onion


  • 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 over 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 aa baking sheet until crispy(about 10mins).
  • 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.


Nutrition Facts
Fat: 56.1g(69.26%)
Carbs: 5.7g(7.04%)
Net Carbs: 4g(4.94%)
Protein: 19.2g(23.70%)
Total Weight: 81g
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