Keto Pesto Chicken Salad in Butter Lettuce Cups
"If you're hunting for a fresh, satisfying lunch that keeps you deep in ketosis, this Keto Pesto Chicken Salad served in buttery lettuce cups is your new go‑to. Imagine tender shredded chicken drenched in vibrant homemade basil pesto, studded with briny olives and creamy mozzarella—all nestled in crisp butter lettuce leaves that act like natural, low‑carb taco shells. The pesto brings a burst of herbaceous flavor while the healthy fats from olive oil and pine nuts keep you satiated for hours. Perfect for meal‑prepping, you can whip up a batch on Sunday and have a ready‑to‑grab lunch all week. Pro tip: use rotisserie chicken for speed, and give the lettuce a quick chill in the fridge for extra crunch. This recipe is not only under 5 g net carbs per serving, but also packs 21 g of protein and 21 g of healthy fat, making it an ideal balance for a keto lifestyle. Serve it at the office, on a picnic, or as a light dinner—anytime you crave a flavorful, low‑carb salad that feels indulgent without the carb load."
Ingredients
Instructions
If not already prepared, cook chicken breast (boil, bake, or grill) and shred with two forks.
In a large bowl, combine shredded chicken, basil pesto, sliced olives, and diced mozzarella.
Add lemon juice, then season with salt and pepper; toss until everything is evenly coated.
Lay out butter lettuce leaves on a serving platter.
Spoon the pesto chicken mixture into each lettuce cup, distributing evenly.
Serve immediately or refrigerate for up to 3 days; keep lettuce separate until ready to eat.
Gather Ingredients
Step by Step
If not already prepared, cook chicken breast (boil, bake, or grill) and shred with two forks.
In a large bowl, combine shredded chicken, basil pesto, sliced olives, and diced mozzarella.
Add lemon juice, then season with salt and pepper; toss until everything is evenly coated.
Lay out butter lettuce leaves on a serving platter.
Spoon the pesto chicken mixture into each lettuce cup, distributing evenly.
Serve immediately or refrigerate for up to 3 days; keep lettuce separate until ready to eat.