An easy low-carb chicken salad that makes great use of leftover chicken or turkey. Crunchy, sweet-savory, and full of flavor—perfect for a low-carb or keto diet.
I don’t love turkey at Thanksgiving, so this year I roasted two beautiful 10-pound chickens instead. We enjoyed one for the meal and had plenty of cooked chicken left over. Some went to another dinner and several lunches, and the rest became this curried chicken salad—a family favorite for lunch or dinner.
I make chicken salad often because it’s versatile and quick. I rarely cook chicken just for this purpose; poached, grilled, baked, rotisserie, or pan-fried all work. I especially like using leftover turkey or rotisserie chicken when I have it.
I always add green apple for sweetness and crunch, though jicama or water chestnuts are good lower-carb alternatives. A little curry powder brightens the flavor with the apple and onion, but you can omit it or try other seasonings to suit your taste.
I like serving this chicken salad on a bed of crisp romaine or stuffed into a halved bell pepper. Pair it with creamy avocado for a satisfying meal that keeps you full for hours. The salad comes together quickly and improves if it rests overnight. I prefer a rustic, slightly chunky texture, but you can dice the ingredients finer to stuff into avocados or peppers more easily.
This Low Carb Chicken Salad with Curry is 5 net carbs per hearty serving!
Note: Substitute jicama for the apple to lower carbs to about 3 net carbs per serving.
Low Carb Chicken Salad with Curry
Ingredients
Chicken Salad Ingredients
- 8 ounces cooked chicken or turkey, diced
- 1–2 tablespoons 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) — about 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
- Raisins
Instructions
- Add all chicken salad ingredients to a medium bowl and gently toss to combine.
- In a smaller bowl, whisk together the dressing ingredients until smooth.
- Pour the dressing over the chicken mixture and fold gently until everything is coated.
- Taste and adjust seasoning: add more lemon or salt if needed, more curry if you want a stronger flavor, or a bit more pepper for savory depth.
Notes
Substitute jicama for the apple to reduce carbs to approximately 3 net carbs per serving.
Nutrition
Carbohydrates: 6 g |
Protein: 18 g |
Fat: 35 g |
Fiber: 1 g
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