- 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
- 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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This was sooo good and easy. I only wish I could add raisins to it.
yeah – some things are hard to find substitutions for but we’ve added bacon crumbles and that was really good.
Hmm.. try adding a sprinkle of keto sugar to add that sweet element gotten form the raisins? If not that, then sprinkle some cinnamon? it is a sweetish spice.
Try cinnamon or maybe even star anise.
Very tasting! Nice change from regular chicken salad. I substituted mayonnaise with avocado mayonnaise.
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!
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!