Low Carb Chicken Curry Salad
Bright, zesty, and packed with bold flavors, this Low Carb Chicken Curry Salad is the perfect blend of creamy and crunchy with an exotic twist. Tender pieces of cooked chicken breast are tossed with crisp celery, sweet red bell pepper, and a touch of red onion for a vibrant texture. The salad is coated in a luscious dressing made from creamy mayonnaise, tangy Greek yogurt, zesty lemon juice, and fragrant curry powder that gives it a delightful Indian-inspired flair. Chopped fresh cilantro and a scattering of sliced almonds add a refreshing herbal kick and a satisfying crunch. The low-carb profile makes it a guilt-free option for those watching their carbs, and it's ready in just 15 minutes—ideal for a quick lunch, a light dinner, or meal prep for the week. Enjoy it solo or over a bed of greens for an effortlessly healthy dish!
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Recipe Information
Ingredients
- 2 cups Cooked chicken breast
- 0.5 cup Mayonnaise
- 0.5 cup Greek yogurt
- 1.5 tablespoons Curry powder
- 2 whole Celery stalks
- 1 medium Red bell pepper
- 0.25 medium Red onion
- 0.25 cup Almonds (sliced)
- 1 tablespoon Lemon juice
- 2 tablespoons Fresh cilantro
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Dice or shred the cooked chicken breast into small, bite-sized pieces and transfer into a large mixing bowl.
Finely chop the celery stalks, red bell pepper, and red onion. Add these chopped vegetables to the bowl with the chicken.
In a small mixing bowl, combine the mayonnaise, Greek yogurt, curry powder, and lemon juice. Mix well until smooth to create the dressing.
Pour the dressing over the chicken and vegetable mixture, tossing gently to ensure everything is well coated.
Add the sliced almonds and chopped fresh cilantro, and gently fold them into the salad.
Season with salt and black pepper according to taste, mixing once more to distribute evenly.
Serve the low-carb chicken curry salad fresh, or refrigerate for about 30 minutes to allow the flavors to meld together. This salad can be enjoyed on its own or on a bed of leafy greens for added texture and nutrition.
Nutrition Facts
Calories |
1766 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.1 g | 146% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 408 mg | 136% | |
| Sodium | 4893 mg | 213% | |
| Total Carbohydrate | 48.3 g | 18% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 11.6 g | ||
| Protein | 127.2 g | 254% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 251 mg | 19% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 886 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
