Description
Prepare a quick, high-fat, low-carbohydrate chicken salad featuring bacon and sugar-free ranch dressing, served in crisp lettuce cups.
Ingredients
Scale
- 2 cups cooked, shredded chicken breast
- 4 slices bacon, cooked and crumbled
- 1/2 cup mayonnaise (full fat, no added sugar)
- 2 tablespoons sour cream or full-fat cream cheese, softened
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 cup chopped celery (optional, for crunch)
- 2 tablespoons chopped fresh chives or green onion tops
- Salt and black pepper to taste
- 8 large butter lettuce or romaine leaves, washed and dried
Instructions
- Place the shredded chicken in a medium mixing bowl.
- In a separate small bowl, whisk together the mayonnaise, sour cream (or cream cheese), lemon juice, Dijon mustard, garlic powder, onion powder, salt, and pepper until smooth. This is your keto ranch base.
- Pour the dressing mixture over the shredded chicken. Mix well until the chicken is evenly coated.
- Gently fold in the crumbled bacon, chopped celery (if using), and fresh chives.
- Taste the salad and adjust seasoning with more salt, pepper, or lemon juice if needed.
- Cover the bowl and chill the chicken salad in the refrigerator for at least 30 minutes to allow the flavors to combine.
- To serve, arrange the washed and dried lettuce leaves on plates. Spoon a portion of the chilled chicken salad mixture into the center of each lettuce leaf to create a boat.
Notes
- For the best keto ranch flavor, use a store-bought ranch dressing that lists zero or very low sugar content, or make your own from scratch using herbs and full-fat dairy.
- If you prefer a creamier texture, increase the amount of mayonnaise slightly.
- You can substitute celery with chopped dill pickles for a tangier flavor, ensuring the pickles are sugar-free.
- Prepare the chicken and bacon ahead of time for fast assembly later.
- Prep Time: 15 min
- Cook Time: 0 min
- Category: Lunch
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 2 lettuce boats
- Calories: 450
- Sugar: 2
- Sodium: 550
- Fat: 35
- Saturated Fat: 10
- Unsaturated Fat: 25
- Trans Fat: 0
- Carbohydrates: 4
- Fiber: 1
- Protein: 30
- Cholesterol: 120