Low Carb Chicken Salad with Curry
An easy low carb chicken salad recipe that takes advantage of leftover chicken or turkey, turning it into something crunchy, sweet-savory, flavorful, and satisfying.
Servings 4
Calories 392kcal
Ingredients
Chicken Salad Ingredients
- 8 ounces cooked chicken or turkey, diced
- 1-2 tablespoon minced shallot or green onion
- 4 ounces (1 small) Granny Smith apple or jicama, diced
- 2 ounces walnuts, roughly chopped (or sliced almonds, pistachios or pecans), ½ cup
Curry Dressing
- ½ cup mayonnaise
- 1 tablespoon lemon juice
- ½ - 1 teaspoon curry powder
- ⅛ teaspoon cayenne
- 2 tablespoons chopped cilantro
- ¼ teaspoon salt, or more to taste
- pinch of pepper or more to taste
Possible Additions
- chopped green olives
- diced red bell pepper
- pomegranate seeds
- dried cranberries
- rasins
Instructions
- Add all of the chicken salad ingredients to a medium bowl and distribute by stirring gently.
- In a smaller bowl, combing all of the Dressing ingredients and whisk together.
- Pour the dressing over the chicken salad and gently fold and stir until all of the ingredients are coated.
- Taste and adjust the seasoning: If it tastes dull, add a little more lemon juice and a hint more salt. If the curry powder is too faint, add a little more. If you want it to taste a little more savory, try adding a little more pepper.
Notes
Substitute jicama for the apple for 3 net carbs per serving.
Nutrition Facts
Low Carb Chicken Salad with Curry
Amount Per Serving
Calories 392
Calories from Fat 315
% Daily Value*
Fat 35g54%
Carbohydrates 6g2%
Fiber 1g4%
Protein 18g36%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition
Calories: 392kcal | Carbohydrates: 6g | Protein: 18g | Fat: 35g | Fiber: 1g