Curry Chicken Salad

5 from 1 vote

Curry Chicken Salad is a delicious way to use leftover chicken or leftover turkey! Keto low carb and gluten free, flavored with warm Indian spices, grapes, and celery. A great lunch meal prep recipe idea for rotisserie chicken.

Cook Time10

Chilling Time30

Total Time40

Cuisine: American, Indian

Course: Salad

Servings: servings

Calories: 484kcal

Equipment

Knife
Cutting board
Large bowl
Measuring Cups
Measuring spoons
Spatula

Ingredients

2 cups rotisserie chicken or other leftover, cooled chicken
½ cup mayonnaise
2 Tablespoons lemon juice
2 teaspoons Dijon mustard
1 teaspoon curry powder
½ teaspoon salt
¼ teaspoon garlic powder
¼ teaspoon black pepper
½ cup celery chopped (1-2 ribs)
½ cup green grapes halved or quartered
¼ cup almonds chopped
3 green onions sliced
2 Tablespoons fresh parsley chopped, optional

Instructions

Make sure your chicken is cooked and cooled.
2 cups rotisserie chicken
Make the sauce by combining the mayonnaise, lemon juice, Dijon mustard, curry powder, salt, black pepper, and garlic powder in a large bowl.
½ cup mayonnaise, 2 Tablespoons lemon juice, 2 teaspoons Dijon mustard, 1 teaspoon curry powder, ½ teaspoon salt, ¼ teaspoon garlic powder, ¼ teaspoon black pepper
Chop the celery and grapes, and add to the large bowl.
½ cup celery, ½ cup green grapes
Add the chopped chicken, almonds, green onions, and fresh parsley. Mix to combine.
¼ cup almonds, 3 green onions, 2 Tablespoons fresh parsley, 2 cups rotisserie chicken
Season to taste with salt, black pepper, or more curry powder. Want it spicy? Add some hot sauce or ground red pepper.
Ideally chill at least 30 minutes for flavors to combine and ingredients to be cold.

Notes

Easily leave out the almonds if desired.

Make it spicy by using a hot curry powder or adding more curry powder, hot sauce, or ground red pepper.

Nutrition