Chicken curry salad is fabulous stuff. I love it when it comes time to have chicken “again“. It offers flavors that are a little out of the ordinary and keeps dinner interesting.
I pair this with just a green salad. It’s very filling and makes a really enjoyable meal.
And the best part is, it’s quick and easy to make! I do this often with a rotisserie chicken, and when I do, dinner is on the table in about 15 minutes. Can’t beat that!
The flavor is warm and inviting and the dish travels well with an ice pack if you want to enjoy this for lunch.
If the texture is a tiny bit too thick for you, add a little chicken broth, 1 tablespoon at a time until you get a consistency you like. I enjoy it as is, but it really comes down to a preference in textures. So adjust to your liking!
YOU MIGHT ALSO ENJOY THESE LOW CARB RECIPES:
- Low Carb Chicken Curry Salad
- Low Carb Chicken Avocado and Tomato Salad
- Low Carb Thai Peanut Chicken and Cabbage Stir Fry
This recipe from That’s Low Carb?! archives, originally posted 7/21/14.
- 2 cups cooked, cut up chicken breast (rotisserie chicken works great!)
- 1/4 cup mayo
- 2 tbsp. chopped, raw almonds
- 2 medium stalks celery, finely sliced
- 1 tsp. curry powder
- salt to taste
Place all ingredients in a medium-sized mixing bowl.
Stir together until well blended.
Serve alone or with a side salad.
Nutrition Data According To MyFitnessPal.com
(May not be totally accurate):