Go Back
+ servings
holding a bowl of Curry Chicken Salad
Print

Curry Chicken Salad

Curry chicken salad is packed with flavor and ready in under 10 minutes. It's the perfect make ahead keto lunch recipe for busy weekdays.
Course Main dish
Cuisine American
Keyword curried chicken salad, curry chicken salad
Prep Time 10 minutes
Total Time 10 minutes
Servings 10
Calories 330kcal
Author Kat Jeter & Melinda Caldwell

Ingredients

  • 24 ounces Cooked Chicken Breast chopped
  • 3/4 cup Mayonnaise
  • 2 teaspoons Curry Powder
  • 1/2 teaspoon Salt more to taste
  • 1 cup Almonds chopped
  • 1/2 cup Red Bell Pepper diced

Curry Powder

  • 2 tablespoons Ground Cardamom
  • 2 tablespoons Ground Cumin
  • 2 tablespoons Ground Coriander
  • 1 tablespoon Ground Turmeric
  • 1 tablespoon Dry Mustard
  • 1/4 teaspoon Cayenne

Instructions

  • Place the chopped, cooked chicken breast in a large bowl and add the mayonnaise, curry powder, and salt.
  • Mix thoroughly and taste. Continue to add additional curry powder and salt until you are happy with the flavor.
  • Add the chopped almonds and diced red bell pepper and fold in gently.
  • Store in the refrigerator until ready to serve.
  • Enjoy!

Curry Powder

  • Mix all the spices together and store in an airtight container.

Nutrition

Serving: 4ounces | Calories: 330kcal | Carbohydrates: 6g | Protein: 25g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 277mg | Potassium: 372mg | Fiber: 3g | Sugar: 1g | Vitamin A: 299IU | Vitamin C: 10mg | Calcium: 78mg | Iron: 3mg