Healthy Keto Chicken Lettuce Cups

These awesome keto chicken lettuce cups are a perfectly healthy, refreshing and light creation for those long, hot summer days. A crowd pleaser, packed with delicious and nutritious ingredients, ideal for a light snack, main meal or appetizer.

Prep time: 15 mins

Cook time: 15 mins

Total time: 30 mins

Difficulty: Easy

Serves: 4

Nutritional info:

per serving (2 lettuce cups)

  • Calories: 403 kcal
  • Total carbs: 8g
  • Fibre: 2.4g
  • Net carbs: 5.6g
  • Fat: 26.5g
  • Protein: 35.3g

13-June 2021, by Alice Sandwith

If you’re all about a quick and easy healthy low carb lunch, dinner or even appetizer, these healthy keto Chicken Lettuce cups will definitely hit the spot.


For the chicken

  • 400g boneless chicken breasts
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp chili flakes
  • salt & pepper

For the dressing

  • 45g avocado mayonnaise
  • 10g fresh cilantro
  • 2 tbsp fresh lemon juice
  • 1 garlic clove
  • salt and pepper

For the lettuce cups

  • 8 small leaves of iceberg lettuce
  • 150g ripe avocado, cut up into cubes
  • 20g beef bacon strips
  • 25g sun-dried tomatoes, finely chopped
  • 20g spring onions, finely chopped
  • 1 tbsp lemon juice
  • salt and pepper to taste


  1. Place the chicken breasts on a cutting board, and slice each breast lengthwise in half. This allows for the chicken to cook faster and more evenly.
  2. Place the chicken breasts in a bowl, and add the olive oil, garlic powder, and chili flakes. Season them with salt and pepper and mix well.
  3. Place a nonstick pan or skillet over high heat. Once hot, place the chicken breast pieces flat on the pan. Cook them for 3 minutes on high heat to develop a char, then drop the heat to medium and cook for another 3 minutes.
  4. Flip the chicken pieces and let them cook for another 3 minutes. Take them off the heat and let them rest on a cutting board.
  5. In a clean non stick pan, cook the bacon on medium heat for 1 minute, then flip them and cook let them cook for another 30 seconds. Transfer it to a cutting board, and chop them finely. Set aside.
  6. Meanwhile, to prepare the cilantro mayo dressing, place all the ingredients in a blender or food processor and blend until smooth. Taste it to check that its well seasoned, then transfer it to a small bowl.
  7. Cut up the cooked chicken into 1 cm cubes, and transfer it to a bowl. To that add the avocado, sun-dried tomatoes, onions, cooked bacon, and lemon juice. Season with salt and pepper, and mix well.
  8. Lay the lettuce leaves onto a serving plate, and evenly divide the chicken salad amongst them. Drizzle with about a tablespoon of dressing, and serve !

Step Photos

Tips & alternatives

You can also use mince chicken or mince beef if that is what available in your pantry. The cooked bacon and chicken can be added warm or cold.

Alice Sandwith

Leave a comment

Please note: comments must be approved before they are published.