Low Carb Curry Chicken Salad

Name: Low Carb Curry Chicken Salad
Prep time: 20 minutes
Ingredients: IngredientsFor the curry chicken salad:10 chicken thighs bone-in & skin on; ¼ cup green onions sliced; 2 tablespoons fresh Italian parsley chopped; ¼ cup walnuts chopped & roasted(optional); ½ cup celery sliced; Juice of half a lemon; Kosher salt & fresh pepperFor the curry mayo:; ¼ cup red onion finely diced; 2 cloves garlic minced; 1 teaspoon freshly grated ginger peeled; 2 teaspoons yellow curry powder; 1 teaspoon ground turmeric; ¼ cup chicken stock/broth; 1 cup full fat mayo sugar free; Zest & juice of half a lime; 2-3 drops of liquid stevia; Kosher salt & fresh pepper; Olive oil

This curry chicken salad recipe is keto approved and has the most tasty and creamy curry mayo dressing you have ever tasted. Toss it with oven roasted and shredded chicken thighs for the ultimate chicken salad recipe.

This recipe is Dairy Free, Gluten Free, Keto/Low Carb, Super Easy with main ingredient Chicken

This curry chicken salad recipe will be your new favorite thing to bring to work for lunch! It also happens to be a recipe from our new Keto Meal Prep Cookbook coming out in May!!! Not only is this chicken salad low carb, but the flavors are off the charts due to the fact that I oven roast chicken thighs and then shred them like wolverine. This is so much better than using canned chicken or rotisserie chicken that is loaded with preservatives.

Most people shake some curry powder into mayonnaise and call it a day, but we don't roll like that around here. Curry needs to be cooked in a hot pan to bloom the essential oils and really bring out their flavor. Cook the curry powder with some ginger, onions, garlic, and blend it up with some avocado oil mayonnaise and lime juice, and now we're talking! If you want to make some amazing chicken salad sandwiches, use my keto pita bread recipe or low carb cloud bread recipe.

Curry chicken salad recipe

How Do I Make Curry Chicken Salad?

The first step to making the best homemade curry chicken salad is to roast 10 chicken thighs with the bone and skin on. Once they cook for 50 minutes at 400 degrees F, they are done and you can proceed with making the curry dressing.

Preheat a pan over medium heat and add some onion, garlic, and freshly grated ginger. Cook for 7 minutes or until the veggies are soft.
Add 2 teaspoons of curry powder and 1 teaspoon of turmeric powder. The turmeric will make the sauce vibrant yellow. Cook the spices for 1 minute and then add 1/4 cup of chicken stock.
Place 1 cup of full fat avocado oil mayonnaise in a food processor with lime zest and juice, 3 drops of liquid stevia, and the curry veggies from the pan. Blend until well combined and check for seasoning.
Toss the dressing with the shredded chicken thighs and add sliced celery, walnuts and herbs. Chicken salad will keep in the fridge for 5 days.

What's The Best Cut Of Chicken For Chicken Salad?

It's best to use dark meat chicken for chicken salad as it won't dry out. Season bone-in and skin on chicken thighs with salt and pepper and roast in a 400 degree F oven for 55 minutes. The skin will keep the meat extra juicy and you can snack on it afterwards. If using chicken breast, I would buy bone-in and skin on chicken breasts and roast in a 400 degree F oven for 45 minutes. Skinless chicken breasts will dry out too easily.

Avoid using rotisserie chicken while making chicken salad. They are often poor quality birds that are pumped full of preservatives and chemicals. I know it's much easier, but you are better off buying organic, pasture raised chicken. I like Pine Manor's brand from whole foods. It's only $3.99 per pound.

Can I Freeze Curry Chicken Salad?

Chicken is best eaten within 5 days of making it, but can be frozen for 2-3 months. The celery will get very soft and the dressing may not be as creamy.

Make sure to check out my other lunch recipes:

Instructions

For the chicken salad, preheat oven to 400 degrees F. Allow the chicken thighs to come to room temperature for 20 minutes and pat dry with a paper towel. Season both sides with a generous pinch of salt and a few cracks of pepper. Place the chicken skin side up on a sheet tray a cook in the oven for 55-60 minutes.
Meanwhile, make the curry mayo by pre-heating a medium size non-stick pan just over medium heat along with 2 teaspoons of olive oil. Add the chopped onions along with ¼ teaspoon of salt and a couple cracks of pepper, cook for 7 minutes, stirring often. Peel the skin off the fresh ginger using a spoon and then grate it on your microplane zester until you have 1 teaspoon of it. Add the ginger and garlic to the onions and cook for 2 minutes. Add the curry and turmeric powder along with 1 teaspoon of oil and stir well. Allow the curry and turmeric to cook for 1 minute so the essential oils can bloom and the flavor releases. Add the chicken stock and cook for 2-3 minutes, or until the mixture has thickened up. Take off the heat and let cool down for 5-10 minutes.
Add the mayo to a food processor or blender along with lime zest and juice juice, stevia, ¼ teaspoon salt, and a couple cracks of pepper. Add the slightly cooled down curry mixture to the mayo and blend on high until everything is well incorporated. Check for seasoning, you may need more stevia or lime juice.
When the chicken is ready, allow it to cool for 5-10 minutes then remove the chicken skin. Use two forks and shred the meat off the bones and then chop everything into small pieces. Transfer the chicken to large bowl and season with ½ teaspoon salt, few cracks of pepper, and the juice of half a lemon. Pour over enough curry mayo to thoroughly coat, mix well. Add more curry mayo if needed. Add the green onions, parsley, celery, walnuts, and mix well. Check for seasoning, you may need a little more lemon juice to make the flavors pop.
Serve the chicken salad and enjoy. Chicken salad will keep in the fridge for 5 days or can be frozen for 2-3 months.

Recipe Notes

Macros per serving, recipe makes 5 servings:
905 calories
1.94 grams of net carbs
2.76 grams of total carbs
72 grams of fat
58 grams of protein
0.8 grams of fiber