Curried chicken salads are one of my favorite dishes. They’re easy to make in advance and keep in the fridge until you’re hungry. You can also make a large batch of curried chicken salads to eat as a snack or take to work with you for lunch.
They’re a really versatile dish – you can serve it in lettuce cups, on some keto bread, or if you’re not watching how many carbs you’re eating, then you can even add them on top of a baked sweet potato.
This is a low carb/ketogenic curried chicken salad recipe, but the more traditional curried chicken salad recipe adds a touch of sweetness using raisins (often referred to as coronation chicken in the UK).
For a more traditional curried chicken salad recipe that’s also Paleo, check out this recipe.
Keto Curried Chicken Salad Recipe – Step-By-Step Instructions
Step 1:
Dice the chicken breast and cook the small pieces in some coconut oil in a frying pan. Make sure the chicken is fully cooked.
Step 2:
Place the cooked chicken pieces into a large bowl. Let the chicken cool down while you chop the veggies that go into the chicken salad.
Step 3:
Chop all the veggies into very small pieces. If you have time, then saute the onion pieces in some coconut oil until they turn translucent.
Step 4:
Add the chopped bell pepper pieces to the bowl.
Step 5:
Add the blueberries to the bowl.
Step 6:
Add the chopped zucchini or cucumber pieces and the pumpkin seeds to the bowl.
Step 7:
Pour in the coconut cream and add in the curry powder.
Step 8:
Mix everything in the bowl together. Taste and add in additional salt, curry powder, or coconut cream to taste.
Step 9:
Add in the chopped cilantro. If you had time to cook the onion pieces, then add those in too.
Step 10:
Serve with some lettuce leaves for a simple Keto meal or snack.
For another traditional take on curried chicken salad, have a look at this recipe here.
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Ingredients
- 1 chicken breast (approx. 200g), diced into small pieces
- 1/4 onion, diced and cooked in coconut oil (optional)
- 1/2 red bell pepper (approx. 100g), diced into small pieces
- 1/2 zucchini or cucumber (approx. 50-70g), diced into small cubes
- 1 Tablespoon pumpkin seeds (approx. 5g)
- 14 blueberries (approx. 35g)
- 1/4 cup (60 ml) coconut cream
- 1 Tablespoon curry powder
- Salt to taste
- 2 Tablespoons cilantro, finely chopped
- Coconut oil to cook with
- Lettuce leaves to serve with
Instructions
- Cook the diced chicken in 1-2 tablespoons of coconut oil until the chicken pieces are fully cooked.
- Place the cooked chicken pieces into a bowl and let cool for a few minutes.
- Add into the bowl the diced bell pepper, cucumber/zucchini, pumpkin seeds, blueberries, and optional cooked onion pieces.
- Mix in the coconut cream, curry powder, salt to taste, and chopped cilantro.
- Serve with lettuce leaves or enjoy by itself.
Notes
All nutritional data are estimated and based on per serving amounts.
Net Carbs: 5 g
Nutrition
- Calories: 385
- Sugar: 4 g
- Fat: 30 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 23 g