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Keto Chicken Salad Wraps

Keto Chicken Salad

Ingredients

Scale
  • 1 Whole Chicken – Brined & Roasted
  • 8 leaves Romaine Lettuce
  • 1 Cup Mayo
  • 1 Stalk Celery
  • ¼ Cup Red Onion
  • ¼ Cup Green Bell Pepper
  • 1 Tablespoon Dill
  • 1 Tablespoon Parsley
  • 2 Teaspoon Lemon Juice
  • 1 Teaspoon Mustard
  • All Chicken Dripping
  • 2 Cups beef or chicken stock
  • ½ Cup onion
  • Sale and pepper to taste

Instructions

  • 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 the chicken cool
  • Peel off skin reserving on the side.
  • Shred chicken in a bowl
  • 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.
  • 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.

Equipment

Nutrition