These Keto Chicken Salad Cups are very filling and delicious. The onion topping reduced in roasting juices and beef stock really gives it a great taste. This keto version of chicken salad cups is something you can add to your keto diet meal plan.
Even though this is known as a summertime favorite it can be enjoyed all year round. This chicken salad is a bit different from the traditional chicken salad as it boasters many ingredients that you don’t usually find in traditional chicken salad.
Ingredients such as green peppers, dill, parsley, lemon juice and a caramelized onion sauce for topping takes these chicken salad cups to a whole different level. For chicken salad I will use poached chicken, baked or roasted but for this recipe roasted chicken is a must.
This is still a chicken salad recipe based on the traditional method. I have celery for the crunch and onion for flavor and texture.
Using Chicken Salad Cups For Special Occasions
If you should decide to make these cups for a special occasion then you may want to use the leaves closer to the heart of the lettuce. Leave closer to the heat will be smaller and stronger and tent to hold up for longer periods of time.
Now you are thinking about waste but don’t worry, just use the wide weaker leaves of lettuce to roll into lettuce wraps. The presentation of both on a platter looks great.
If you end up having to make some wraps in order to keep waste down don’t be ashamed to use toothpicks if you must. I can’t begin to tell you how many times I’ve seen a good platter go bad just because the host would not use toothpicks.
Just for the record you know there are a lot of decorative toothpicks available nowadays, you don’t have to use the dollar store special.
Chicken salad does not freeze well so it is best not to even try, you’ll end up with a gloppy water logged mess.
Refrigerate Your Chicken salad
If you use zip lock bags or a nice air tight container your salad should hold up for 3 –-4 days with no problem.
Keto Chicken Salad Cups
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 with 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 with chicken.
Add Salt and Pepper to taste.
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 onion sauce.
Serving Size 12
- Amount Per Serving
- Calories 335
- % Daily Value *
- Total Fat 16.3g26%
- Saturated Fat 3.6g18%
- Cholesterol 118.99mg40%
- Sodium 383mg16%
- Total Carbohydrate 7.3g3%
- Dietary Fiber 0.5g2%
- Sugars 2.4g
- Protein 38.2g77%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.