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

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

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.
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.
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.
Wash and dry Romaine lettuce leaves. Slice tomato and onion thinly. Tear butter lettuce or iceberg leaves for extra crunch.
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.
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.
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