Looking to enjoy your favorite chicken salad without the bread? You’re not alone. Whether you’re cutting carbs, following a gluten-free or keto diet, or simply looking for healthier options, skipping the bread doesn’t mean sacrificing flavor or satisfaction. In fact, ditching the bun can open up a whole new world of creative and delicious ways to enjoy this classic dish.
Chicken salad is a versatile meal that can be dressed up in so many ways—served in crisp lettuce wraps, spooned into cucumber boats, or even nestled inside a halved avocado. It’s light, protein-packed, and pairs beautifully with a variety of bread alternatives that are just as filling and flavorful.
I also love chicken salad croissants and chicken salad sandwiches—they’re both so delicious. If you’re wondering what to serve with chicken salad croissants or what to serve with chicken salad sandwiches, I’ve got you covered with plenty of tasty ideas!
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Why Skip the Bread?
Bread may be a traditional go-to for serving chicken salad, but more and more people are exploring healthier alternatives—and for good reason. Whether you’re reducing carbs, managing gluten sensitivities, or simply aiming for more nutrient-dense meals, there are plenty of reasons to rethink the bun.
For those following a low-carb or ketogenic lifestyle, bread can quickly take up your daily carb allowance. That’s why keto-friendly chicken salad pairings—like lettuce wraps or stuffed avocados—have become such popular choices. They offer the same satisfaction without the extra carbs, making it easier to stay on track with your goals.
If you’re avoiding gluten, there are plenty of gluten-free options for chicken salad that don’t sacrifice taste or texture. Think crunchy bell pepper halves, cucumber slices, or even homemade grain-free crackers. These grain-free options are not only great for gluten-free diets but also add variety to your plate.
And let’s not forget convenience. Many of these ideas double as easy, portable no bread sandwiches that are perfect for work lunches, meal prep, or picnics. They’re simple, fresh, and can turn your everyday chicken salad into a meal that feels brand new.
Low carb chicken salad sides
Cucumber Salad
This easy vinegar cucumber salad is a light, refreshing side that pairs beautifully with chicken salad. Whether you’re serving lunch outdoors, prepping a no-bread meal, or putting together a low-carb plate, this cucumber salad is the perfect companion to chicken salad on any warm day.
5-Ingredient Chicken and Broccoli Recipe
Chicken is a go-to protein for many thanks to its delicious flavor, nutritional benefits, and versatility in the kitchen. Whether it’s grilled, sautéed, or baked, it works well in countless dishes. Pair it with broccoli—a nutrient-packed veggie rich in fiber, vitamins, and antioxidants—and you’ve got a wholesome and flavorful combination that’s both satisfying and good for you.
Parmesan Chips
- 1 cup grated Parmesan cheese (preferably freshly grated)
- 1/2 tsp garlic powder (optional)
- 1/2 tsp dried oregano (optional)
- Freshly cracked black pepper, to taste
- Parchment paper or a silicone baking mat
Instructions:
- Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone baking mat.
- Prepare the Parmesan: In a bowl, mix the grated Parmesan cheese with optional seasonings like garlic powder, oregano, and black pepper. The seasonings are totally optional but add a little extra flavor.
- Form the Chips: Scoop small heaps (about 1 tablespoon) of the Parmesan mixture onto the baking sheet, spacing them about 2 inches apart. Flatten each heap slightly into a small round shape.
- Bake: Bake the Parmesan for about 5-7 minutes, or until the edges turn golden brown and the cheese crisps up.
Avocado Slices
Creamy and full of healthy fats, avocado slices are a low-carb side that pairs perfectly with chicken salad—especially if you’re skipping bread.
Zucchini Noodles (Zoodles)
Ingredients:
- 2 medium zucchinis
- 1 tablespoon olive oil
- Salt and pepper, to taste
- Optional: garlic, Parmesan cheese, or fresh herbs for flavor
Instructions:
Prepare the Zucchini: Using a spiralizer, julienne peeler, or vegetable peeler, turn the zucchinis into noodles (zoodles). If using a peeler, create long strips.
Cook the Zoodles: Heat olive oil in a large pan over medium heat. Add the zoodles and sauté for 2-3 minutes, just until they are tender but still firm. Be careful not to overcook to avoid sogginess.
Season: Season with salt, pepper, and any optional seasonings (like garlic or Parmesan) to taste.
Serve: Serve the zoodles as a side dish or base for your favorite sauce or chicken salad.
No bread Lunch Ideas with Chicken Salad
Tomato Cups Recipe
Ingredients:
- 4 large tomatoes
- 1 cup chicken salad (prepared)
- Salt and pepper, to taste
- Fresh herbs (optional, for garnish)
Instructions:
Prepare the Tomatoes: Cut the tops off the tomatoes and carefully scoop out the pulp and seeds using a spoon, leaving a hollow shell.
Season: Lightly season the inside of the tomato cups with salt and pepper.
Fill with Chicken Salad: Spoon the prepared chicken salad into each hollowed-out tomato. Fill them generously.
Garnish and Serve: Garnish with fresh herbs like parsley or chives, if desired. Serve immediately and enjoy!
Crispy Kale Chips Recipe
Ingredients:
- 1 bunch of kale
- 1 tablespoon olive oil
- Salt, to taste
- Optional: garlic powder, pepper, or Parmesan cheese for extra flavor
Instructions:
Preheat the Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Prepare the Kale: Wash and dry the kale thoroughly. Remove the tough stems and tear the leaves into bite-sized pieces.
Season: Drizzle the kale with olive oil and toss to coat. Sprinkle with salt, and any optional seasonings, if desired.
Bake: Spread the kale in a single layer on the baking sheet. Bake for 10-15 minutes, or until the edges are crispy but not burnt.
Sweet Bell Pepper “Tacos”
Ingredients:
- 2 large bell peppers (any color)
- 1 cup chicken salad (prepared)
- Salt and pepper, to taste
- Optional: fresh cilantro or lime wedges for garnish
Instructions:
Prepare the Bell Peppers: Cut the bell peppers in half and remove the seeds and membranes. Slice them into quarters or keep them as halves, depending on your preference.
Season: Lightly season the inside of the pepper halves or quarters with salt and pepper.
Fill with Chicken Salad: Spoon the prepared chicken salad into each pepper piece, filling them generously.
Garnish and Serve: Garnish with fresh cilantro or a squeeze of lime, if desired. Serve immediately and enjoy!
Endive Leaves
Endive leaves are perfect for scooping up chicken salad, offering a slightly bitter contrast to the creamy filling. These make great bite-sized servings!
Radish Slices
Slice large radishes into thin rounds and use them as a crunchy base for chicken salad. The peppery taste of radish gives an unexpected but delightful contrast.
Gluten-free Options for Chicken Salad
Jicama Chips Recipe
Ingredients:
- 1 medium jicama
- 1 tablespoon olive oil
- Salt, to taste
- Optional: garlic powder, paprika, or chili powder for extra flavor
Instructions:
Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Prepare Jicama: Peel the jicama and slice it into thin rounds or wedges, about 1/8 inch thick.
Season: Toss the jicama slices with olive oil and sprinkle with salt. Add any optional seasonings, if desired.
Bake: Arrange the jicama slices in a single layer on the baking sheet. Bake for 20-25 minutes, flipping halfway through, until they are golden and crispy.
Sweet Potato Toast Recipe
Ingredients:
- 1 large sweet potato
- Olive oil or cooking spray
- Salt, to taste
- Optional: toppings like chicken salad, avocado, or eggs
Instructions:
Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Prepare the Sweet Potato: Slice the sweet potato lengthwise into 1/4-inch thick slices.
Season: Lightly brush the sweet potato slices with olive oil or spray with cooking spray. Sprinkle it with salt.
Bake: Arrange the slices on the baking sheet in a single layer and bake for 20-25 minutes, flipping halfway through, until tender and slightly crispy.
Portobello Mushroom Caps Recipe
Ingredients:
- 4 large Portobello mushroom caps
- 1 tablespoon olive oil
- Salt and pepper, to taste
- Optional: garlic powder, balsamic vinegar, or fresh herbs for added flavor
Instructions:
Preheat the Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Prepare the Mushrooms: Remove the stems from the mushroom caps and gently scrape out the gills with a spoon.
Season: Brush the mushroom caps with olive oil and season with salt, pepper, and any optional seasonings or balsamic vinegar.
Bake: Place the mushroom caps on the baking sheet, gill-side up, and bake for 15-20 minutes, or until they are tender.
Baked Bell Pepper Cups Recipe
Ingredients:
- 4 large bell peppers (any color)
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 cup cooked chicken salad (prepared)
- Optional: fresh herbs, cheese, or a squeeze of lime
Instructions:
Preheat the Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Prepare the Bell Peppers: Cut the tops off the bell peppers and remove the seeds and membranes. Place them on the baking sheet.
Season: Lightly drizzle olive oil over the peppers and season with salt and pepper.
Bake: Bake the bell peppers for 10-15 minutes, until they start to soften but still hold their shape.
Fill and Serve: Remove from the oven and fill each pepper with your prepared chicken salad. Optional: top with fresh herbs, cheese, or a squeeze of lime for added flavor.
Chicken Salad Meal Prep Ideas
Classic Chicken Salad Bowls
Make individual meal prep bowls by dividing chicken salad into containers, along with a side of mixed greens or roasted veggies. This simple and healthy option is easy to grab and go for a quick lunch or dinner.
Chicken Salad Lettuce Wraps
Prepare your chicken salad in advance and store it in containers. When ready to eat, simply wrap the salad in large lettuce leaves (romaine, butter lettuce, or iceberg). These are perfect for low-carb or gluten-free meal prep.
Chicken Salad Stuffed Avocados
For a filling meal, scoop out a bit of the flesh from ripe avocados and fill them with your prepped chicken salad. Store the avocados in airtight containers and add a squeeze of lime or lemon to keep them fresh.
Chicken Salad & Veggie Sticks
Create meal prep containers with a scoop of chicken salad and a selection of sliced veggies like cucumber, carrots, and bell peppers for dipping. You can keep the veggies fresh by storing them in separate compartments or bags.
Chicken Salad with Quinoa or Rice
For a more substantial meal, pair chicken salad with cooked quinoa or brown rice. Store the chicken salad and grains separately to maintain freshness, and combine them when ready to eat. This provides a balanced, protein-packed meal with fiber.