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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!
Servings: 4 One Serving: 5 oz or heaping 1/2 cup
Ingredients
- 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
Instructions
- 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.
Nutritional Information - Macros
- 347 Calories
- 26 g Fat
- 26 g Protein
- 3 g Total Carbs
- 2 g Fiber
- 1 g Net Carbs
Tips
- Add more curry powder if you like stronger curry flavor, or if you like spicier dishes, use Madras curry powder.
- For a heartier chicken flavor and more fat macros, swap chicken thighs for the chicken breast, recalculating the macros accordingly.