Low Carb Chicken Club Sandwich Recipe – Easy Keto Lunch Idea

Bacon sizzling, juicy chicken, and crisp lettuce—if that doesn’t make your mouth water, I don’t know what will. The first time I whipped up this low carb chicken club sandwich, I was honestly trying to satisfy a craving without totally blowing my keto goals. You know those classic diner club sandwiches stacked high with bread? I wanted all that flavor, just minus the carbs. So I got a little creative in the kitchen, and the result has become one of my absolute favorite recipes for lunch. This isn’t just any old sandwich. It’s piled with seasoned chicken, crispy bacon, fresh tomato, and a creamy mayo-mustard sauce. And the “bread” is a clever low carb hack that keeps it totally keto-friendly without sacrificing that satisfying handheld feel.

I’ve made this low carb chicken club sandwich more times than I can count. It’s perfect for busy weekdays, meal prep, or even quick family dinners. My husband (who isn’t even low carb) has gone back for seconds every single time. It’s honestly such a lifesaver when you just want something filling, protein-packed, and super tasty. If you’re watching your carbs, following a keto lifestyle, or just want a lighter lunch that doesn’t leave you hungry an hour later, this sandwich is for you. Trust me, after a few bites, you’ll never look at a regular club sandwich the same way again.

As someone who’s tested dozens of keto swaps, I can promise you this recipe delivers on flavor and satisfaction. Whether you’re a seasoned low-carber or just dipping your toe into keto recipes, this low carb chicken club sandwich is going to earn a spot in your regular lunch rotation. Let’s get to it—your new favorite lunch is waiting!

Why You’ll Love This Recipe

• Quick & Easy: Ready in under 30 minutes—perfect for busy lunches or a last-minute dinner.
• Simple Ingredients: No specialty store runs needed. Most of these are already in your fridge or pantry.
• Perfect for Meal Prep: Make everything ahead and assemble when you’re hungry—great for work lunches or even picnics.
• Family-Approved: Even picky eaters (like my youngest!) devour this sandwich. It’s a hit at potlucks and casual get-togethers.
• Irresistible Flavor: Savory, juicy chicken, smoky bacon, and a zesty sauce all packed into one bite. The low carb “bread” doesn’t disappoint, either!

What sets this low carb chicken club sandwich apart is the clever way it brings all the bold flavors of the classic without the carb overload. Instead of reaching for regular bread, you’ll use perfectly seasoned lettuce wraps or a quick keto “cloud bread” (which sounds fancy, but it’s super easy). That means you get all the crunch and structure, but none of the blood sugar spike. I’ve spent a lot of time tinkering with seasonings and sauces, and this combination just works—every bite is balanced and crave-worthy.

Honestly, this is the kind of recipe that reminds you eating low carb doesn’t mean missing out. You get that classic club sandwich vibe, but it’s lighter, fresher, and so much better for anyone counting carbs or avoiding gluten. Plus, the flexibility is awesome—swap the toppings, change the sauce, switch up the “bread”—it’s hard to get bored with this one. This is comfort food without the carb coma, and it’s the kind of lunch that keeps you full and happy for hours. I’m excited for you to try it!

Ingredients Needed

This low carb chicken club sandwich uses wholesome, everyday ingredients to build layers of flavor and texture. Here’s what you’ll need:

• For the Chicken:
  • 2 cooked chicken breasts, sliced (about 14 oz/400g; rotisserie or grilled works great!)
  • 1 tablespoon olive oil (for pan-searing, if not using pre-cooked chicken)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika (adds a subtle smokiness)
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
• For the Low Carb “Bread”:
  • 8 large Romaine lettuce leaves (washed and dried, for lettuce wrap version)
  • or 4 large pieces of keto cloud bread (see notes below—store-bought or homemade)
• For the Fillings:
  • 6 slices bacon (sugar-free for strict keto), cooked until crispy
  • 1 large tomato, sliced (about 4 oz/115g; use heirloom for extra flavor)
  • 4 slices Swiss or cheddar cheese (about 4 oz/115g; optional, use your favorite)
  • 4 leaves butter lettuce or iceberg (for extra crunch inside the sandwich)
  • 1/2 small red onion, thinly sliced (optional)
• For the Creamy Sauce:
  • 3 tablespoons mayonnaise (I like Sir Kensington’s or Primal Kitchen for clean ingredients)
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon lemon juice
  • 1/8 teaspoon garlic powder
  • Pinch of sea salt and black pepper

Ingredient Tips & Substitutions:

• If you don’t have cooked chicken, quickly pan-sear chicken cutlets—they cook in 6 minutes flat!
• Swap in turkey breast for the chicken if you prefer, or use deli-sliced chicken for extra speed.
• Cloud bread is a fluffy, low carb bread alternative made from eggs and cream cheese. It’s surprisingly easy (I make a batch on Sundays and use it all week). You can also use store-bought keto bread if you find one you like.
• Dairy-free? Omit cheese or use your favorite plant-based cheese slices.
• Add avocado slices for extra creamy goodness and healthy fats.

All the ingredients here are naturally gluten-free and easy to customize depending on what you have on hand. I love that you can really make this sandwich your own!

Equipment Needed

• Large skillet or grill pan: For cooking chicken and crisping bacon. If you’re using rotisserie chicken, you can skip this.
• Baking sheet (optional): If you bake bacon in the oven (less mess, more even crispiness).
• Chef’s knife and cutting board: For slicing chicken, tomatoes, and onion.
• Small mixing bowl: For stirring up the creamy mayo-mustard sauce.
• Paper towels: For blotting bacon and drying lettuce leaves.

Honestly, you don’t need any fancy equipment. I’ve made this sandwich in tiny apartment kitchens and while traveling—just a good skillet and a sharp knife get the job done. If you’re making cloud bread from scratch, a hand mixer is handy (but a whisk and elbow grease work in a pinch). For budget-friendly options, check local grocery stores for basic nonstick pans; they last ages if you avoid metal utensils and always hand wash. My favorite tip: line your baking sheet with foil for bacon cleanup—saves so much scrubbing!

Preparation Method

1. Prepare the chicken:
   If using raw chicken breasts, season both sides with garlic powder, smoked paprika, sea salt, and black pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook the chicken for 5–6 minutes on each side, or until golden and cooked through (internal temp 165°F/74°C). Let rest for 5 minutes, then slice thinly.
   Tip: If using pre-cooked or rotisserie chicken, just slice and set aside.
2. Cook the bacon:
   In the same skillet (wipe out excess oil if needed), cook 6 slices bacon over medium heat until crispy, about 4–5 minutes per side. Drain on paper towels.
   Warning: Watch the bacon closely! It goes from crispy to burnt in seconds, trust me.
3. Make the creamy sauce:
   In a small bowl, mix together 3 tablespoons mayonnaise, 1 teaspoon Dijon mustard, 1/2 teaspoon lemon juice, 1/8 teaspoon garlic powder, and a pinch of salt and pepper. Stir until smooth. Taste and adjust seasoning if needed.
   Personal tip: Add a little more Dijon for extra tang if you love mustard like I do.
4. Prep the vegetables:
   Wash and dry 8 large Romaine lettuce leaves. Slice tomato and onion thinly. Tear 4 leaves butter lettuce or iceberg for extra crunch.
5. Assemble the sandwich:
   • Lettuce Wrap Version: Lay 2 large Romaine leaves overlapping (for each sandwich base). Spread a little creamy sauce on the leaves. Layer sliced chicken, 1–2 slices bacon, 1–2 tomato slices, a slice of cheese, a bit of onion, and a butter lettuce leaf. Repeat layers if you like a super stacked sandwich! Top with 2 more Romaine leaves as the “lid.”
   • Cloud Bread Version: Lay 1 piece of cloud bread on your plate. Spread with sauce, then layer chicken, bacon, tomato, cheese, onion, and lettuce. Top with another slice of cloud bread. Press gently to hold together.

   Tip: Use parchment or foil to help wrap and hold the sandwich together, especially if you’re on the go.

6. Slice and serve:
   Use a sharp knife to cut the sandwich in half (diagonally looks fancy, just saying). Serve immediately while the bacon is crispy and the cheese is just starting to melt from the warm chicken.

Troubleshooting: If your lettuce leaves are tearing, double them up for extra strength. If the sandwich is too messy, try toothpicks to hold it together. And if your bacon’s a little too crispy—hey, I call that “extra flavor!”

Enjoy every bite! This low carb chicken club sandwich is all about building it just the way you like.

Cooking Tips & Techniques

• Season the chicken generously: Don’t be shy with the spices. A well-seasoned chicken breast is the secret to a sandwich that’s bursting with flavor.
• Let the chicken rest before slicing: This keeps the juices inside, so your sandwich isn’t dry (been there, learned the hard way).
• For extra crispy bacon: Bake it in the oven at 400°F (200°C) on a rack set over a foil-lined pan. It cooks evenly and you won’t be dodging grease splatters.
• Cloud bread tips: If making your own, be sure to whip the egg whites until stiff peaks form—they should stand straight up. I’ve made the mistake of not beating them enough, and the bread turned out flat and sad.
• Keep lettuce dry: Pat those leaves dry with paper towels. Any moisture will make your sandwich slippery and messy (and nobody likes soggy lettuce).
• Assemble right before eating: For the best crunch, don’t assemble the sandwich until you’re ready to eat. If you’re packing lunch, keep the fillings and “bread” separate until serving.
• Personal lesson: I once tried to pile on too many fillings and the sandwich fell apart all over my lap. Less is sometimes more—don’t overstuff (unless you have a fork handy!).

Consistency comes from practice, but these tips will keep your low carb chicken club sandwich looking (and tasting) like a pro made it. Multitask by cooking bacon and chicken at the same time if you have two pans—it shaves off precious minutes. And don’t forget, the little things (like letting the chicken rest and using crisp lettuce) make all the difference!

Variations & Adaptations

This low carb chicken club sandwich is super flexible. Here are some favorite ways to switch it up:

• Turkey Club: Swap the chicken for sliced turkey breast. It’s just as tasty and perfect for using up holiday leftovers.
• Avocado & Ranch: Replace the mayo-mustard sauce with ranch dressing and add fresh avocado slices for extra creamy texture and healthy fats.
• Spicy Kick: Add a few slices of pickled jalapeños or a dash of hot sauce to the sauce for a little heat. My husband loves this twist!
• Vegetarian: Skip the chicken and bacon. Use grilled portobello mushrooms and smoked tempeh for a satisfying plant-based version.
• Different “Breads”: Try almond flour tortillas, low carb wraps, or even thick slices of grilled eggplant for a unique change.
• Dairy-Free: Omit the cheese or use your favorite dairy-free cheese alternative. The sandwich is still packed with flavor!
• Egg-Free Cloud Bread: Use lettuce wraps or a store-bought keto bread made without eggs for those with allergies.

Personally, my favorite adaptation is the “BLAT” version: bacon, lettuce, avocado, and tomato with grilled chicken. It’s simple, filling, and never gets old. The beauty of this recipe is you can adjust it for any dietary need or craving—don’t be afraid to get creative!

Serving & Storage Suggestions

I love serving my low carb chicken club sandwich slightly warm—especially when the chicken and bacon are fresh off the skillet and the cheese just begins to melt. For a fun presentation, slice diagonally and secure with a toothpick (classic club style!). A side of crunchy pickles or a small leafy salad pairs perfectly, and a sparkling water with lemon makes it feel extra special.

If you’re prepping ahead, store each component separately in airtight containers in the fridge. The cooked chicken and bacon will keep for 3–4 days, and the sauce lasts about a week. Assemble the sandwich right before eating for best texture. If you use cloud bread, it freezes well—just thaw at room temp and lightly toast if you want a little crispiness. Lettuce leaves are best used fresh, but can be washed, dried, and stored in a zip-top bag with a paper towel to keep them crisp.

To reheat, gently warm chicken and bacon in a skillet or microwave (just 30 seconds does the trick). The flavors develop even more after a day, so leftovers are never a bad thing. I’ve packed these sandwiches for road trips, and they hold up surprisingly well wrapped in parchment. Just keep the sauce on the side to avoid sogginess.

Nutritional Information & Benefits

One serving of this low carb chicken club sandwich (made with lettuce wraps) has approximately:

• Calories: 380
• Net Carbs: 4g
• Protein: 38g
• Fat: 22g

That’s a seriously satisfying meal with barely any carbs! The chicken provides lean protein to keep you full, and the bacon adds just enough richness. Using lettuce or cloud bread keeps this sandwich entirely gluten-free and keto-friendly. You’ll also get a boost of vitamins A and C from the greens and tomatoes. If you have any allergies, just watch the cheese and mayo choices (many brands offer dairy-free or egg-free options now). Honestly, this sandwich fits easily into a low carb, high protein, or gluten-free lifestyle—plus, it’s just plain delicious whether you’re on a diet or not.

Conclusion

There’s nothing quite like biting into a stacked, flavorful club sandwich—especially when you know it’s low carb and fits right into your keto goals. This low carb chicken club sandwich is my go-to for quick, satisfying lunches, and I love how customizable it is. You can make it your own with different “breads,” sauces, or toppings, and it always hits the spot. It’s one of those recipes that make sticking to a healthy lifestyle so much easier (and tastier!).

If you try this recipe, let me know how you made it your own! Leave a comment below, share your sandwich on Pinterest, or tag me on social media—I’d love to see your creations. And if you have any favorite twists or family variations, don’t be shy—share them so we can all get inspired. Here’s to easy keto lunches that never get boring. You’re going to love every bite!

FAQs

Can I use store-bought low carb bread for this chicken club sandwich?

Absolutely! Use any low carb or keto bread you like. Just check the label for net carbs and ingredients if you’re strict keto.

Is this sandwich good for meal prep?

Yes! Cook the chicken and bacon ahead of time, prep the veggies, and mix the sauce. Store separately, and assemble just before eating for the best texture.

How do I keep the lettuce wraps from falling apart?

Double up the leaves, pat them dry, and wrap tightly. Toothpicks or parchment paper help hold everything together, especially for on-the-go lunches.

What can I substitute for bacon?

If you don’t eat pork, try turkey bacon or even crispy prosciutto. For a vegetarian option, use smoked tempeh or skip it altogether.

Can I make this dairy-free?

Definitely. Just omit the cheese or use your favorite plant-based cheese slices. The sandwich will still be packed with flavor and just as satisfying.

Low Carb Chicken Club Sandwich

---

• Author: Olivia Grace
• Total Time: 25 minutes
• Yield: 4 sandwiches 1x

Print Recipe

Pin Recipe

Description

This low carb chicken club sandwich is a keto-friendly twist on the classic, featuring juicy chicken, crispy bacon, fresh veggies, and a creamy sauce, all wrapped in lettuce or cloud bread for a satisfying, handheld lunch. Perfect for meal prep, busy weekdays, or a lighter, protein-packed meal that keeps you full.

---

Ingredients

Scale 1x2x3x

• 2 cooked chicken breasts, sliced (about 14 oz)
• 1 tablespoon olive oil (for pan-searing, if not using pre-cooked chicken)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 8 large Romaine lettuce leaves (washed and dried, for lettuce wrap version)
• or 4 large pieces of keto cloud bread (store-bought or homemade)
• 6 slices bacon (sugar-free for strict keto), cooked until crispy
• 1 large tomato, sliced (about 4 oz)
• 4 slices Swiss or cheddar cheese (about 4 oz, optional)
• 4 leaves butter lettuce or iceberg
• 1/2 small red onion, thinly sliced (optional)
• 3 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 1/2 teaspoon lemon juice
• 1/8 teaspoon garlic powder
• Pinch of sea salt and black pepper

---

Instructions

1. If using raw chicken breasts, season both sides with garlic powder, smoked paprika, sea salt, and black pepper. Heat olive oil in a large skillet over medium-high heat. Cook chicken for 5–6 minutes on each side, or until golden and cooked through (internal temp 165°F). Let rest for 5 minutes, then slice thinly. If using pre-cooked or rotisserie chicken, just slice and set aside.
2. In the same skillet (wipe out excess oil if needed), cook bacon over medium heat until crispy, about 4–5 minutes per side. Drain on paper towels.
3. In a small bowl, mix together mayonnaise, Dijon mustard, lemon juice, garlic powder, and a pinch of salt and pepper. Stir until smooth. Taste and adjust seasoning if needed.
4. Wash and dry Romaine lettuce leaves. Slice tomato and onion thinly. Tear butter lettuce or iceberg leaves for extra crunch.
5. For lettuce wrap version: Lay 2 Romaine leaves overlapping for each sandwich base. Spread a little creamy sauce on the leaves. Layer sliced chicken, 1–2 slices bacon, 1–2 tomato slices, a slice of cheese, a bit of onion, and a butter lettuce leaf. Top with 2 more Romaine leaves as the lid.
6. For cloud bread version: Lay 1 piece of cloud bread on your plate. Spread with sauce, then layer chicken, bacon, tomato, cheese, onion, and lettuce. Top with another slice of cloud bread. Press gently to hold together.
7. Use a sharp knife to cut the sandwich in half. Serve immediately while the bacon is crispy and the cheese is just starting to melt from the warm chicken.

Notes

For extra crispy bacon, bake in the oven at 400°F on a rack over a foil-lined pan. Pat lettuce leaves dry to prevent sogginess. Assemble sandwiches just before eating for best texture. Cloud bread can be made ahead and stored. For meal prep, keep components separate until ready to serve. Toothpicks or parchment help hold lettuce wraps together.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Lunch
• Cuisine: American

Nutrition

• Serving Size: 1 sandwich
• Calories: 380
• Sugar: 2
• Sodium: 950
• Fat: 22
• Saturated Fat: 7
• Carbohydrates: 5
• Fiber: 1
• Protein: 38

Keywords: low carb, keto, chicken club sandwich, gluten-free, easy lunch, meal prep, lettuce wrap, cloud bread, high protein, healthy sandwich