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Recipe from Simpler Savory

The recipe

Low Carb Curry Chicken Salad

Prep
15 min
Cook
0 min
Total
15 min
Servings
4 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 4 servings.

calories
360

2× the original author values. Recipe yield: 4 servings.

calories
720

3× the original author values. Recipe yield: 4 servings.

calories
1080
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 1/2 cup mayonnaise — avocado oil mayo preferred
  • 1/4 cup plain Greek yogurt — optional for extra tang; use more mayo to keep dairy-free
  • 1 1/2 tablespoons curry powder — Madras-style if you like a touch more heat
  • 1/2 teaspoon ground turmeric
  • 1 tablespoon lemon juice — plus more to taste
  • 3/4 teaspoon kosher salt — divided, to taste
  • 1/2 teaspoon black pepper — freshly ground
  • 1/4 teaspoon garlic powder
  • 1 teaspoon water — optional, to thin if needed
  • 3 cups cooked chicken — chopped or shredded; rotisserie or roasted
  • 2 stalks celery — finely diced (about 2/3 cup)
  • 1/4 cup red onion — finely diced
  • 3 tablespoons cilantro or parsley — chopped; cilantro for bolder flavor
  • 1/3 cup cucumber — finely diced, optional low-carb add-in
  • 1/4 cup slivered almonds or chopped pecans — toasted, optional
  • 1 pinch cayenne pepper — optional, to taste
  • 2 tablespoons unsweetened coconut flakes — optional, for texture

Instructions

  1. In a large mixing bowl, whisk mayonnaise and Greek yogurt until smooth and creamy.
  2. Add curry powder, turmeric, garlic powder, salt, and black pepper; whisk to fully bloom the spices in the mayo base.
  3. Whisk in lemon juice to brighten; if the dressing seems too thick, thin with 1 teaspoon water or a little extra lemon.
  4. Fold in the cooked chicken, keeping some pieces shredded and some chopped for varied texture.
  5. Stir in celery, red onion, and cilantro or parsley until evenly distributed.
  6. If using, fold in diced cucumber, toasted nuts, and coconut flakes. Add a pinch of cayenne for gentle heat if desired.
  7. Taste and adjust with additional salt, pepper, or lemon juice until the flavors pop and feel balanced.
  8. Cover and refrigerate for 20 to 30 minutes to let the spices mellow and the salad set to a scoopable texture.
  9. Serve in lettuce cups, cucumber boats, or over mixed greens. Garnish with extra herbs and a squeeze of lemon.
  10. For more heat, add a touch more Madras curry or a pinch of cayenne and balance with extra lemon.

Notes

Store in an airtight container in the refrigerator for up to 4 days. Stir before serving; if the salad tightens, loosen with 1–2 teaspoons mayo or lemon juice and a splash of water. Pack greens or lettuce wraps separately for meal prep, and add toasted nuts just before eating to keep their crunch.

Source: https://simplersavory.com/low-carb-curry-chicken-salad/