This Chicken Curry Salad Recipe brings rich spices and major crunch to a traditional chicken salad, and it’s low in carbs, too.
Making chicken salad takes me back to being six years old and watching my grandma fill what seemed like these gargantuan Tupperware bowls with chicken salad for our family gatherings. That’s because everybody wanted some of hers to take home with them, and everyone bugged her like crazy for her secret ingredient, too. My grandmother swore by adding a half a jar of pickle juice to hers.
As a personal chef, I love those kinds of little twists that help make an old culinary favorite uniquely my own and that turn the everyday into something even more delightful.
That’s how this curried chicken salad came to be. I wanted to honor those sacred kitchen memories I have with my grandmother while adding a kick of flavor uniquely my own, but without all the sandwich bread and sugar. A lot of curried chicken salad recipes contain raisins or other fruit like grapes, which are no-nos for those of us who might want a more keto-friendly chicken salad from time to time. And let me say that as a chef, I have to eat keto from time to time. So, for this curried version, I concentrated on packing in a lot of flavor, without packing in a lot of carbs.
Wrapped in crisp butter lettuce leaves, which are the perfect tender, sweet, buttery lettuce to really contrast with the rich spices and crunchy nuts and celery, this curried chicken salad becomes a perfectly balanced dish.
Mix-ins for curried chicken salad that will make you say “yum!”
I’ve got all kinds of ideas for flavorful add-ins that really complement a curried chicken salad and are keto, too. First, crispy, crumbled bacon stirred into this chicken salad will complement all the flavors here wonderfully. For spice lovers, stir in chopped banana pepper rings or chopped jalapeños for an added kick of heat in every bite. Crumbled feta cheese can bring a tangy, slightly salty kick and creamy texture to the salad. A few slices of pickled red onions or just chopped red onions add a nice bit of tangy bite to this salad. Or to make this salad even more decadent and creamy, stir in some chopped avocado (gently!) at the very end. The green, cool flavors of avocado will play nicely off this Indian-spiced chicken salad and will complement that cool butter lettuce as well.
How do I store leftovers?
This chicken salad is best stored in an airtight container in the fridge. It will stay fresh and delicious for up to 3 days. The butter lettuce leaves should be kept separate from the chicken salad or they will wilt under the moisture of that creamy salad. So, put those in their own storage bag. Chicken salad, like tuna salad, does not freeze well because of all that mayo, so try to eat up all leftovers fast. You should have little problem doing so!
Similar recipes to try
For more low-carb cold salads and appetizers from Pepper Porch, try some of these recipes. First, my favorite tuna salad in the world, this Jalapeño Popper Tuna Fish Salad. This adventurous play on tuna salad includes bacon, jalapeños, and cream cheese. Next, try this cool, creamy Southern-Style Keto Tuna Salad which is a sugar-free, keto version of a very traditional Southern tuna salad. Next, try this light and airy canned Salmon Salad. It’s something entirely different to do than your basic tuna or chicken salad, and it’s beyond delicious.
Keto Chicken Curry Salad Recipe
Ingredients
- 2 cups chopped cooked chicken
- 1/4 cup mayo
- 1 celery rib chopped
- 2 green onions chopped
- 2 teaspoons curry powder
- Pinch of salt
- 1/4 cup chopped pecans
- 8 butter lettuce leaves (or Bibb, or romaine)
Instructions
- Combine the cooked chicken, mayonnaise, celery, green onions, curry powder, salt, and pecans in a medium bowl. Stir well to combine.
- Scoop the chicken salad into the lettuce leaves and enjoy!
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