Low Carb Chicken Salad Chaffle Sandwich

ByHannah Peterson

Low Carb Chicken Salad Chaffle Sandwich Easy, Keto & Diabetic-Friendly Lunch Favorite

This Low Carb Chicken Salad Chaffle Sandwich takes the classic chicken salad sandwich to the next level by swapping traditional bread for crispy, golden cheese waffles (chaffles). It’s crunchy on the outside, creamy and flavorful on the inside, and completely guilt-free — perfect for anyone following a low-carb, keto, or diabetic lifestyle.

Why You’ll Love This Recipe

  • Only 3–4g net carbs per sandwich
  • Ready in under 15 minutes
  • High protein and satisfying enough for a full meal
  • Customizable with your favorite add-ins
  • Great for meal prep — make chaffles ahead of time

Ingredients (makes 2 sandwiches / 4 chaffles)

Chaffles:

  • 2 large eggs
  • 1 cup shredded mozzarella cheese (or cheddar)
  • 2 tbsp grated Parmesan cheese (optional, for extra crisp)
  • Pinch of garlic powder and black pepper

Chicken Salad Filling:

  • 1½ cups cooked shredded chicken (rotisserie works great)
  • ¼ cup mayonnaise (sugar-free or avocado oil mayo)
  • 2 tbsp full-fat Greek yogurt or sour cream
  • 1 celery stalk, finely chopped
  • 2 tbsp red onion or green onion, finely diced
  • 1 tsp Dijon mustard
  • ½ tsp garlic powder
  • Salt and black pepper to taste
  • Optional: 1 tbsp chopped dill pickles or relish

For Assembly:

  • Lettuce leaves
  • Tomato slices
  • Pickle slices
  • Extra black pepper or everything bagel seasoning

Instructions

  1. Make the chaffles: Preheat your waffle maker (mini or regular). In a small bowl, whisk the eggs, then stir in the shredded mozzarella, Parmesan, garlic powder, and pepper.
  2. Pour about ¼ cup of the mixture into the hot waffle maker and cook for 3–4 minutes until deep golden and crispy. Repeat to make 4 chaffles total. Let them cool slightly on a wire rack (they crisp up more as they cool).
  3. Make the chicken salad: In a medium bowl, mix the shredded chicken, mayonnaise, Greek yogurt, celery, onion, mustard, garlic powder, salt, and pepper until well combined. Taste and adjust seasoning. Fold in chopped pickles if using.
  4. Assemble the sandwiches: Place a chaffle on a plate. Layer with lettuce, tomato slices, a generous scoop of chicken salad, and pickles. Top with a second chaffle.
  5. Serve immediately and enjoy!

Storage Tips

  • Chicken salad keeps in the fridge for up to 4 days.
  • Chaffles can be made ahead and stored in an airtight container in the refrigerator for 3–4 days or frozen for up to 2 months. Reheat in a toaster or air fryer for crispiness.

Nutritional Information (per sandwich, approximate)

  • Calories: ~380
  • Fat: 26g
  • Total Carbs: ~6g
  • Fiber: ~2g
  • Net Carbs: ~4g
  • Protein: 32g

Macros are approximate and may vary based on brands and exact portions. Always test your personal blood sugar response.

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