Curried Chicken Salad

Recipe makes 4 servings


2 boneless, skinless chicken breasts (135g each)
2 Tbsp (27ml) olive oil
Salt and pepper to taste
1 tsp (2g) curry powder
1/2 tsp paprika

1/2 cup (104g) mayonnaise (preferably keto-friendly)
1 Tbsp (15g) Dijon mustard
1 tsp curry powder
1/4 tsp turmeric
1/4 tsp ground cumin
1/4 tsp ground coriander
Salt and pepper to taste
1/4 cup (25g) diced celery
1/4 cup (48g) diced red onion
1/4 cup (23g) red bell pepper
1/4 cup (4g) chopped fresh cilantro
1/4 cup (27g) chopped pecans (or almonds for added crunch)
3 cups (170g) salad greens or shredded lettuce



Preheat oven to 375°F (190°C).

Season the chicken breasts with salt and pepper, a teaspoon of curry powder, and 1/2 teaspoon of paprika.

Heat the olive oil in an oven-safe skillet over medium-high heat; add the chicken breasts and sear for 2 to 3 minutes on each side until they have a golden crust.

Transfer the skillet to the preheated oven and bake for about 15 to 20 minutes or until the chicken has cooked through and no longer pink in the center.

Remove the chicken from the oven, let it cool, and dice it into bite-sized pieces.

Whisk mayonnaise, Dijon mustard, a teaspoon of curry powder, turmeric, cumin, coriander, salt, and pepper in a small bowl. Adjust the seasonings to your taste.

Combine the diced chicken, celery, red onion, chopped cilantro, and chopped pecans (or almonds) in a salad bowl.

Pour the curry dressing over the salad ingredients and toss everything together until well-coated.

Cover the salad and refrigerate for about half an hour before serving on a bed of fresh lettuce or salad greens.

Nutritional breakdown per serving (recipe makes 4 servings)

423 Calories
22.7g Protein
34.5g Fat
2.4g Fiber
5.3g Total Carbs
2.9g NET Carbs