Chopped cooked chicken, sugar-free dried cranberries, and crunchy pecans form the base of this creamy salad served in crisp lettuce leaves. The chicken is tossed in a mixture of mayonnaise and sour cream seasoned with fresh parsley and dried thyme, resulting in a thick, savory filling with a textured finish. Each lettuce boat offers a handheld, low-carb meal characterized by its pale cream color flecked with bright red berries and green herbs.

About This Recipe

The salad is prepared by mixing diced chicken with mayonnaise and sour cream until the protein is thoroughly coated in the creamy dressing. Sugar-free cranberries and chopped pecans are folded into the base to provide a balance of tartness and crunch without adding refined sugars. Because the ingredients are mixed cold and served in raw lettuce leaves, the dish maintains a refreshing temperature and a crisp structure.

The filling has a savory character that carries the earthy notes of thyme and the mild sweetness of the cranberries. The richness of the mayonnaise and sour cream provides a deep foundation that balances the acidity of the berries and the natural nuttiness of the pecans. As the salad sits, the dried cranberries soften slightly against the dressing, allowing the festive flavors to integrate into the chicken.

The lettuce boats are served chilled, often finished with extra pecans or a sprinkle of parsley just before eating to enhance the visual appeal. This assembly method allows the filling to be prepped in advance, making it a practical choice for utilizing holiday poultry or for a fast winter lunch. The final presentation relies on the contrast between the vibrant red berries and the green lettuce, offering a straightforward and filling keto-friendly option.

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Why You’ll Love This Recipe

• Fresh, crisp, and festive
• Keto-friendly and low-carb
• Perfect for holiday meal prep
• Quick, no-cook winter lunch
• Uses sugar-free cranberries
• Creamy with crunchy texture
• Light but filling
• Easy to customize

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What You’ll Need for These Cranberry Herb Chicken Lettuce Boats

Chicken Salad

• 1 cup cooked chicken, chopped
• 2 tbsp mayonnaise
• 1 tbsp sour cream
• 2 tbsp sugar-free dried cranberries
• 1 tbsp chopped pecans
• 1 tbsp chopped parsley
• 1/4 tsp dried thyme
• Pinch of salt
• Pinch of black pepper

Lettuce Boats

• 4 romaine or butter lettuce leaves

Optional Toppings

• Extra cranberries
• Extra pecans
• Fresh parsley

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Step-by-Step Preparation

1. Add chicken, mayonnaise, sour cream, cranberries, pecans, parsley, thyme, salt, and pepper to a bowl.
2. Mix until well combined.
3. Spoon chicken mixture into lettuce leaves.
4. Add optional toppings if desired.
5. Serve immediately or chill until ready.

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FAQ

• Can I use turkey instead of chicken?
  Yes — great for holiday leftovers.
• Can I prep the filling ahead?
  Yes — keeps 3 days in the fridge.
• Can I make it dairy-free?
  Omit sour cream and use extra mayo.
• Can I make it crunchier?
  Add diced celery or more pecans.
• Do I have to use lettuce boats?
  No — serve as a bowl or stuffed in peppers.

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Variations & Substitutions

• Swap pecans for walnuts
• Add celery for crunch
• Use turkey instead of chicken
• Add chives for added flavor
• Mix in a squeeze of lemon for brightness

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Serving Suggestions

• Serve as a light holiday lunch
• Pair with a warm winter soup
• Add avocado slices on the side

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Did you make this recipe?

I’d love to hear from you — leave a comment below and tell me how it turned out, what you liked, or if you made any tweaks!

Try these next:

• Chicken Avocado Salad – Quick & Easy Low-Carb Lunch
• Greek Chicken Bowls

New keto recipes are added every week — check back often for more low-carb inspiration!