Keto Curried Chicken Salad

The Indian-inspired flavors of this deliciously simple chicken salad come from antioxidant-rich curry powder. Celery and toasted almonds add crunchy contrast to its creamy texture. Want to make cooking easier? Use store-bought roasted chicken!
Serves 4 Serving: 5 oz or Heaping 1/2 Cup

Ingredients List

  • 1 lb boneless, skinless chicken breast
  • 1/2 tsp sea salt, plus more for salting the water
  • 1/4 tsp freshly ground pepper
  • 1/2 cup mayonnaise
  • 1 tsp fresh lemon juice
  • 2 tsp curry powder
  • 2 green onions, sliced thin
  • 1 stalk celery, finely chopped
  • 1/4 cup toasted sliced almonds
  • 4 Bibb lettuce leaves
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  • In a medium saucepan, bring 6 cups of water to a simmer. Add the chicken and 2 teaspoons salt and simmer, uncovered, for 6 minutes. Remove the pan from heat, cover, and let poach for 20 minutes. Transfer the chicken to a plate to cool for 10 minutes, then chop the chicken into 1/2-inch pieces.
  • Meanwhile, in a medium bowl whisk together the mayonnaise, lemon juice, curry, salt, and pepper. Add the chicken, scallions, celery, and almonds and stir gently to combine.
  • Divide and stack the lettuce leaves among dinner plates. Top with scoops of chicken salad, and enjoy.

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RecipeEric Lundy

PhotographyErin Ng

3 reviews

3 responses to “Keto Curried Chicken Salad”

  1. 5 stars
    I increased to 1T Penny’s Now curry powder. Delicious! The toasted sliced almonds make this dish.

    It also works well as a sandwich filling in Trader Joe’s jicama wraps.

    • Thanks, Mary, for the fantastic feedback, including the sandwich filling idea!

  2. 5 stars
    This is a Wonderful recipe! Our local deli makes something similar but this is so much better and it’s so easy to make I can have it anytime I want!


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