Keto Pesto Chicken Salad Lettuce Wraps

A light and refreshing keto chicken salad with pesto and served in crisp lettuce wraps.

35m4 servings

Contains eggNUTS-free

300 cal|30g protein|5g carbs|18g fat|2g fiber

Ingredients

about 450 g Chicken Breast
0.5 cup Pesto
0.25 cup Mayonnaise
0.5 cup Celery
0.25 cup Red Onion
1 tablespoon Lemon Juice
0.25 teaspoon Salt
0.125 teaspoon Black Pepper
12 large Lettuce Leaves

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1Place the about 450 g Chicken Breast in a medium saucepan and cover with water. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 15-20 minutes, or until the internal temperature reaches 74°C. Remove the chicken from the water and let it rest for 5 minutes before shredding or dicing it into small pieces.
2In a medium bowl, combine the shredded chicken, 0.5 cup Pesto, 0.25 cup Mayonnaise, 0.5 cup Celery (cut into 0.635 cm pieces), and 0.25 cup Red Onion (cut into 0.635 cm pieces).
3Add 1 tablespoon Lemon Juice to the bowl. Stir everything together until well combined.
4Season the chicken salad mixture with 0.25 teaspoon Salt and 0.125 teaspoon Black Pepper. Stir again to distribute the seasonings evenly.
5Spoon the chicken salad mixture into the 12 large Lettuce Leaves.
6Serve immediately.

Allergy Disclaimer — Safe Plated Pte. Ltd.

This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.

Keep a label checklist handy when you cook

Get the free 7-rule checklist for reading packaged-ingredient labels, then one practical allergy-aware tip each week. Confirm by email; no Safe Plated account needed.

One practical tip each week. Unsubscribe anytime. See our privacy policy.