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Chicken Salad Sandwich & Cloud Bread

Low carb cloud bread with roasted chicken salad sandwich recipe.

This recipe is , with main ingredient
chicken salad sandwich and cloud bread

Chicken Salad Sandwich Recipe

This roasted chicken salad is easy to make, moist and creamy, and full of flavor. The key to making the ultimate chciken salad recipe is roasting chicken thighs in the oven, don’t even think about using canned or rotisserie chicken. Once you pull those juicy chicken thighs and toss them in a tangy mayo dressing, it makes the most epic chicken salad sandwich you can crush at work.

Some people have asked if you can use white meat, if you do that to make the chicken salad, make sure you buy bone on and skin on chicken breasts and roast them in the oven. It won’t be as juicy as thighs and you have to make sure not to overcook the white meat or it will be dry.

One of the most popular requests I get on my FlavCity YouTube channel is for lunches recipes that don’t need to be heated up. I get it, cold lunch recipes are hard to come up with and not everyone has access to an oven or microwave.

I have developed a few cold lunch recipes for work the last few months that have been very popular. You can also check out my citrus salmon with cauliflower salad recipe for lunch and my keto roasted cauliflower and broccoli salad with fennel spiced chicken. Both recipes for lunch are full of flavor and taste great eaten cold.

This lunch meal prep recipe will last 5 days in the fridge. I would not recommend freezing the keto cloudbread or the chicken salad, as the texture will get really funky. The low carb cloudbread recipe is so easy to make, that you can easily make another batch during the week if you run out.

The Best Cloud Bread Ever

Te key to making keto cloud bread is to gently fold the beaten egg whites into the egg yolk and cream cheese mixture. The most common mistake people make is not beating the egg whites until the get stiff, this is essential for the cloud bread to achieve a light and airy texture. Look at the texture of my egg whites in the video.

I like to add a bit of dried oregano and grated pecorino cheese to the tops of the cloud bread before baking them in the oven. This gives the cloud bread recipe a bit of a Italian focaccia flavor. The baking time is about 30 minutes, but bake them until the cloud bread is very nice and golden brown. Then yank them from the oven asap.

Just look how golden brown and delish the low carb cloud bread looks. I love how the cheese and oregano are speckled on top of the bread, and I like to move them to a cooling rack so moisture does not accumulate on the bottom, but its not necessary if you don’t have one.

This keto chicken salad is life you guys! It’s all about roasting the bone-on, skin-on chicken thighs and then shredding them like wolverine after they are cooked. The chicken is so darn moist ad flavorful this way.

Many people have asked me if it’s ok to use a rotisserie chicken from the store for the chicken salad recipe, the answer is yes…but have you looked at the ingredients in those chickens!? Yikes, I would not want to put that in my body, you are better off roasting your own, you can eve use bone-on chicken breasts and shred them after. Just don’t use boneless skinless breasts.

School Lunch Ideas

You guys are always asking me for work and school lunch ideas that can be eaten cold, not everyone can heat up their lunch. That’s why I created this chicken salad sandwich recipe, not only can it be enjoyed cold, but it actually gets better after a couple days because the flavors develop. This keto lunch ca be enjoyed for 5 days at work or school and it will be the tastiest low carb lunch ever.

You can eat your keto lunch chicken salad sandwich open face or use a second bun to make a sandwich. The cloud bread recipe is so low carb you can pretty much eat how ever many you want!

chicken salad sandwich and cloud bread

Roasted Chicken Salad with Cloudbread

Course: Main Course
Cuisine: American
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 30 minutes
Servings: 5 meals
Author: Bobby Parrish


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


  1. 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.
  2. 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.
  3. Begin Cooking:
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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 per serving
1.27 grams of net carbs per serving
57.5 grams of fat per serving
40 grams of protein per serving
0.6 grams of fiber per serving

Macros per cloudbread, makes 8:
92 calories per bread
0.3 grams of net carbs per bread
7.56 grams of fat per bread
5.3 grams of protein per bread

This recipe is: ,

28 thoughts on “Chicken Salad Sandwich & Cloud Bread”

  1. Just made this. Soooo good! This recipe really is a keeper. I broiled the thighs for a few extra minutes and they crisped to PeRfeCtion! I’m not fully keto, more like “lower carb”, so next time I will cut part of the mayo with no-fat Greek yogurt because I dont need all the fat, giving it a nice tang also 🙂 You also changed my mind about cloud bread. I’ve seen it on the net, but no one made it seem good enough to try out. I finally did when I watched your recipe and I like it! Thanks!

    1. Fantastic to hear Nina..I love how you cut some of the mayo with the yogurt..great call 😉 Wait until tomorrow morning, bc my wife has the most incredible low carb bread recipe that you are going to love!

    2. I just made this and the Sous egg bites yesterday. I think my 300 degree oven is not quite 300 as it took much longer for both recipes.I’ll try 350 . The cloud bread tastes more eggy than I anticipated but it’s quite delicious!

  2. I love this chicken salad. Due to my personal taste buds, I would cut the sesame oil to 1/4 tsp or none at all next time. It was a little strong of a taste for me. Other than that, great crunch new take on the chicken salad and adding the low carb bread option. Wonderful. Always look forward to Fridays thanks to you.

  3. Oh em gee! Im amazed with this recipe!! The cloud bread just melts and the chicken salad yuuuuuuum!!! Loved the chicken “chicharrones”!! I totally can eat this for days! DELICIOUS!!

    1. Right on Julia, isnt the texture of that cloud bread just amazing!? Chicken skins are for winners 😉

  4. Made cloud bread today. Didn’t have parmesan cheese, oven temperature turned out to be too high (was converting from F to C), I am pretty sure I didn’t fold mixture properly either. Anyway, bread turned out to be spot on – fluffy as. So it is a fool proof recipe 👌

    1. Wow, that for proving this is fool proof Elena! Usually you have to fold the mixture properly, but you must have the magic touch 😉

  5. Im not sure what I did wrong with the cloud bread. I did mix the whites until there nice firm peaks, then folded the crm cheese and yolk mixture in. They baked extremely thin and flat like crepes. I loved how one side has that toasted texture and the other side has that softness. However, I still ate them and they were very close to what I expected. Delicious so I can only imagine how amazing once I get them right! I’m a fan of FlavCity and new at keto.

    1. hi darlene…firm peaks is a i am glad yu did that..but you are supposed to fold the whites into the egg mixture..did yu do that? Make sure to carefully fold as to not break up the air bubbles.

  6. I really like the cloud bread and chicken recipe. My clouds, unfortunately didn’t stiffin like yours but, it held together. My only thing was the calories. I should have checked first. It took so much from my calories allowable. :/ I too am going to use yogurt.

    1. Make sure to beat the egg whites stiff like a cloud, check the video! You can also use low fat cream cheese if you want 😉

  7. Hi Bobby
    Love your recipes!
    I have a question about the Keto Chicken Salad Sandwich with the Cloudbread. You list the micros for the chicken salad and the cloud bread, but not for the dressing; are the micros for that included in the chicken salad micros?
    Thank you,

  8. I was very surprised how good the cloud bread was. I don’t think I would have ever made it if it wasn’t in your video. I’ve seen the recipe elsewhere and thought yuck. The chicken salad was awesome.

    1. Thanks for the love Lynn!! The breads are so darn good, they are just a bit tricky to I am glad to be able to guide down the right pat 😉

  9. Hey Bobby, I made the chicken Salad the other night but I started a bit to late in the day and decided to hold off on the cloud bread for another day. This chicken salad ROCKS! Will definitely be making this almost every week. I’ve just eating mine with 2 cups of fresh organic chopped spinach that has been tossed with a little salt and pepper, a drizzle of avocado oil and a tbsp of apple cider vinegar.

    My question to you is: This makes 5 servings but how much of the chicken salad are you using per serving? 4 oz, 8oz, etc? Trying to figure out if I’m eating 1 or 2 servings at a time. 🙂 Love this recipe! Huge fan of FlavCity! THANK YOU!

    1. right on Steve, love to hear that!! Eating the salad on top of greens is how I usually do it too. You just gotta divide the salad into 5 portions..if you want exact size..weight it and then divide.

  10. I made the cloud bread today, I substituted the cottage cheese for a dairy-free alternative. it came out amazing! I love watching Bobbies videos and today ix the first time I’ve tried his recipes, I will continue because I was so impressed. much love from London.

  11. After watching the youtube video my mouth was salivating and I had to make it.
    Recipe was easy to follow although I used boneless/skinless thighs.
    My wife grabbed half of my bunch to make herself a few sandwiches.
    Bobby, this ones a keeper. Pinerested!

  12. This has been my first success keto recipe I have mastered. Today will be my third time making it. I am not a fan of cloud bread so I wrap mine in Lettuce. Also, when I am splurging on the carb and need a bit of sweetness I add just a few cranberries (awesome sauce). Thank you so much for such a great recipe.

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