An easy homemade curry chicken salad using real ingredients and its keto and low carb friendly! Eat it as is, in a wrap, or make some low carb tortilla chips.
Related: I get all of my grass fed beef and pasture raised chicken from Butcher Box. Read my honest review here.
Over the years I've made different versions of chicken salad. I usually just throw everything in a bowl, never measuring, just taste and adjust the flavors as I go. My go to was this Keto Chicken Salad. That was until I made this Curry Chicken Salad!
It's flavor is amazing and it's super easy, requiring only 1 bowl and 6 ingredients.
HOW TO MAKE CURRY CHICKEN SALAD
The ingredients we need for this recipe are diced chicken, mayo, curry powder, salt, pepper, lemon juice, sliced almonds, and fresh cilantro.
Throw all of that in a bowl and mix it up.
Could this recipe be any easier?
So for the chicken, you can use already cooked rotisserie chicken, or you can cook some chicken breasts in the instant pot. I like to use my method for Instant Pot Chicken Breast.
As far as the curry powder is concerned, you can use as little, or as much as you want in this curry chicken salad. I like to start with a teaspoon and a half and work up from there. Some of us love curry flavor more than others!
As you can see, I served this chicken salad with low carb tortilla chips. I made them by cutting a medium size low carb tortilla into triangles and baking them in the oven at 400F until they were crispy.
⭐ Did you make this Curry Chicken Salad Recipe? Tag me on Instagram so I can see! @lowcarbwithjennifer
Low Carb Curry Chicken Salad
Ingredients
- 2 ½ Cups Chopped chicken
- ½ Cup Mayonnaise
- ¼ Cup Sliced almonds
- 1 ½ teaspoons Curry Powder
- ½ Lemon, juiced
- ¼ Cup Fresh chopped cilantro, plus more for garnish
- Kosher salt and pepper to taste
Instructions
- Add all ingredients to a large bowl and mix well. Serve over greens, in a wrap, or with low carb chips. Store in an air tight container in the fridge.
Jennifer's tips
- So for the chicken, you can use already cooked rotisserie chicken, or you can cook some chicken breasts in the instant pot. I like to use my method for Instant Pot Chicken Breast.
- As far as the curry powder is concerned, you can use as little, or as much as you want. I like to start with a teaspoon and a half and work up from there. Some of us love curry flavor more than others!
Nutrition per serving
Nutrition is provided as a courtesy only. Please re-calculate on your own with the ingredients and amounts you used for the most accurate data.
Michelle says
Loved it! I was a little worried because I made it with leftover barbequed chicken, but it was delicious!!
Frankie Wilson says
Used some leftover turkey and served it on a bed of spinach with some cucumber and some diced onion. Loved it!
Cyndi says
Excellent recipe. I added a little honey and used Sweet Curry, as I have three different kinds in the cabinets. It was perfect!
Sarah Walker Caron says
I love how easy this is to throw together! And what flavor!
jenniferbanz says
So glad you liked it!
Willie says
We can't stop eating this!!!
wilhelmina says
This chicken salad has so much flavor, love it!
Carrie says
Looks very light and delicious for a nice lunch. Thank you for sharing.
Kerry says
Looks so good- I love curry! How could I not have thought of this before? Also, where do you find your low carb tortillas? My husband’s biggest struggle on Keto is missing chips. Thanks!
jenniferbanz says
I cut a mission brand carb smart tortilla and baked them in the oven