Chicken Salad Sandwich & Cloud Bread

This sandwich recipe with a low carb chicken salad is the ideal meal for you to eat and eat cold. Juicy chicken thighs tossed with low-carbon cloud bread in a rich mayo dressing.
This is a free, Chicken ingredient gluten, keto / low carb.

This roasted chicken salad is the perfect recipe for lunch, moist and creamy. Taste chicken thighs in the oven is the secret to creating the perfect chicken salad recipe. Don't even consider using chicken canned or rotisserie! Once the juicy chicken thighs have been pulled and tossed in a tangy mayo dressing, they will be the most epic salad sandwich you can crush on your workstation.

Some people asked if white meat could be used. Make sure that you buy bone on and skin on the breasts and roast them in the stove if you do that to make chicken salad. It will not be as juicy as thighs and you must ensure the white meat is not overcooked, or dry.

Use care also to check my other food items, such as curry chicken salad, my broccoli and roasted cauliflower. They 're both perfect for cold lunch.

Roasted Chicken Salad Sandwich with Cloud Bread

This low-carb chicken salad is made from chicken roasted oven, shredded and tossed in a creamy mayo. Served for the final lunch meal with keto cloud bread buns.

• Course: Main Course
• Cuisine: American
• Keyword: chicken salad, cloud bread, keto, low carb
• Prep Time: 20 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 1 hour 30 minutes
• Servings: meals
• Calories: 809 kcal

Ingredients :

For the chicken salad:

•     10 chicken thighs bone-in & skin on
•     ¼ cup green onions
•     3 tablespoons fresh parsley chopped
•     ¼ cup chopped pecans roasted if desired
•     1 cup celery chopped
•     2 slices thick cut bacon cooked & chopped
•     Lemon juice
•     Avocado or grapeseed oil
•     Kosher salt & fresh pepper

For the dressing:

•     1 cup full fat keto no sugar mayonnaise
•     Juice of 1 lemon
•     1 teaspoon coconut amino acid
•     ½ teaspoon toasted sesame oil
•     1 teaspoon stone ground or dijon mustard
•     1 teaspoon sriracha or hot sauce
•     1 teaspoon tahini
•     ¼ teaspoon salt & a couple cracks of pepper

For the cloud bread:

• 6 eggs ¼ cup plus 2 tablespoons of room temperature low fat cream cheese

• ¼ teaspoon cream of tartar

• 1 tablespoon finely grated parmesan or pecorino cheese

• ½ teaspoon dried oregano

Instructions:

• Cook's note: If you only have one oven, cook the chicken first and then make the cloudbread. You can't make the cloudbread batter ahead of time, it must be made and placed in the oven immediately, otherwise the bubbles in the batter will deflate.
• The cream cheese for the cloudbread must be at room temperature, you can leave it out for hours ahead of time if needed. Recipe makes 8 large cloudbread buns.
• Begin Cooking:
• For the chicken, pre-heat oven to 400 F. Place the chicken thighs on a sheet tray and season with a drizzle of oil and a generous pinch of salt and a few cracks of pepper on both sides. Place the chicken skin side up and roast for 1 hour. You can also cook the bacon on a sheet tray for 12-15 minutes while the chicken roasts.
• Meanwhile make the dressing by combining everything in a medium size bowl and whisking well. Check for seasoning, you want the flavor to be lemony and bold, so adjust if needed.
• Once the chicken has cooled down a few minutes, peel the skin off and use two forks to shred the meat off the bones and then run a knife through the meat to make it fine. Add the chicken to a large bowl and season it with ¼ teaspoon salt, a couple crack of pepper, and the juice of half a lemon. Mix well and then pour over all the dressing and mix very well. Add the green onions, parsley, pecans, celery, bacon, and mix very well. Check for seasoning you may need more lemon juice.
• To make the cloud bread pre heat oven to 300 degrees F. Make sure the cream cheese is at room temperature or it won't melt into the batter. Carefully crack the eggs in a large bowl and separate the egg yolks and place them in another bowl. If any of the egg yolks breaks into the egg whites, you have to throw them out and start over, so be careful. Add the cream of tartar to the egg whites and use a whisk or hand mixer to beat the egg whites until they reach a stiff peak. If you are not sure what a stiff peak is, watch the video in this post. Use the same mixer to combine the egg yolks with the cream cheese and beat until smooth, it's ok if there are little flecks of cream cheese that have not melted. Use a spatula to add half of the egg white mixture to the egg yolks. It is very important that you fold the mixture together, and NOT STIR, otherwise you will deflate all the bubbles. Once the first batch of egg whites is mostly incorporated and the rest and fold until combined. It's ok if the mixture is not completely smooth, you don't want to over mix the batter.
• Place a layer of parchment paper on two sheet trays and use a ½ cup measuring cup to scoop the batter on to the parchment paper. Try to make the shape the size of a bun, and use a spoon to make it even. The batter will spread a little, so make sure not to make them too thin or wide. Grate a little bit of cheese and sprinkle a little of the oregano on the top of the buns. Bake in the oven for 27-30 minutes, or until deep golden brown in color. Remove from oven and allow to cool.
• Serve the chicken salad with the cloudbread and enjoy! The chicken salad will last in the fridge for 5 days, but can't be frozen. The cloudbread should be cooled down, and stored in a zip-top bag in the fridge for 4-5 days, or can be frozen and re-heated in a warm oven.

Recipe Notes

Macros for chicken salad, makes 5 servings:

• 702 calories
• 1.27 grams of net carbs
• 2.5 grams of total carbs
• 57.5 grams of fat
• 40 grams of protein
• 0.6 grams of fiber

Macros per cloud bread, makes 8:

• 94 calories
• 0.6 grams of net carbs
• 7.56 grams of fat
• 5.4 grams of protein
• 0 fiber

Nutrition Facts

• Roasted Chicken Salad Sandwich with Cloud Bread
• Amount Per Serving (1 meal)
• Calories 809 Calories from Fat 653
• % Daily Value*
• Fat 72.6g112%
• Carbohydrates 3.7g1%
• Fiber 1g4%
• Protein 50.8g102%

* Percent Daily Values are based on a 2000 calorie diet.

🎁😋 Low-Fuss Crispy Roast Chicken✅

Rendering the chicken with a sliced bed of potatoes and onions is a fat trick that results in a deliciously crisp and juicy low-fush bird with an incorporated lateral dish.

Rendering the Chicken with a sliced bed of potatoes and onions is a fat trick that results in a deliciously crisp and juicy low-fush bird with an incorporated lateral dish.

🥰☑️ Read More : 

https://red-recipes.com/recipes/low-fuss-crispy-roast-chicken-435

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