An easy low-carb chicken salad that makes the most of leftover chicken or turkey. Crunchy, sweet-savory, and full of flavor—perfect for a low-carb or keto meal.
I don’t usually care for turkey at Thanksgiving, so this year I roasted two 10-pound chickens instead and ended up with plenty of leftovers. Leftover chicken is perfect for quick meals, and one of my favorite ways to use it is this curried chicken salad.
This chicken salad is a family favorite whether I serve it for lunch or dinner. It comes together quickly and is versatile—poached, grilled, baked, rotisserie, or pan-fried chicken all work well. I often prefer leftover turkey or rotisserie chicken because it saves time.
I like adding green apple to this low-carb chicken salad for sweetness and crunch, but you can swap in jicama or water chestnuts to reduce carbs slightly. I usually add a touch of curry powder because it pairs nicely with the onion and apple, but omit it or substitute another spice blend if you prefer.
Serve the chicken salad on a bed of crispy romaine, spoon it into halved bell peppers, or pair it with creamy avocado for a satisfying meal that will keep you full for hours. I prefer a rustic, chunky texture, but dicing the ingredients smaller makes it easier to stuff into peppers or avocados.
This Low Carb Chicken Salad with Curry is 5 net carbs per hearty serving!
NOTE: Substitute jicama for the apple to lower the carbs to 3 net carbs per serving.
Low Carb Chicken Salad with Curry
Ingredients
Chicken Salad Ingredients
- 8 ounces cooked chicken or turkey, diced
- 1-2 tablespoon minced shallot or green onion
- 4 ounces (1 small) Granny Smith apple or jicama, diced
- 2 ounces walnuts, roughly chopped (or sliced almonds, pistachios, or pecans), ½ cup
Curry Dressing
- ½ cup mayonnaise
- 1 tablespoon lemon juice
- ½ – 1 teaspoon curry powder
- ⅛ teaspoon cayenne
- 2 tablespoons chopped cilantro
- ¼ teaspoon salt or more to taste
- pinch of pepper or more to taste
Possible Additions
- chopped green olives
- diced red bell pepper
- pomegranate seeds
- dried cranberries
- raisins
Instructions
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Add the chicken salad ingredients to a medium bowl and gently combine.
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In a smaller bowl, whisk together all dressing ingredients until smooth.
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Pour the dressing over the chicken mixture and fold gently until everything is coated.
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Taste and adjust seasoning: add a little more lemon juice or salt if it tastes flat; increase curry or pepper to suit your preference.
Notes
Nutrition
Carbohydrates: 6g |
Protein: 18g |
Fat: 35g |
Fiber: 1g
Avocado Chicken Salad (keto, low carb)
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