Servings: 4 Prep: 15 min Cook: 0 min Total: 15 min
I LOVE a good curried chicken salad. Thankfully, it’s also so easy to whip up, too! The only real pickle of the whole ordeal is the actual chicken, itself.
When I was younger, I worked in an upscale deli for about a year. We had one of those big rotisserie roasters along the back wall (great for your rump on a cold winter’s day!). We’d roast chickens all day long, but … at the end of the night, there were always a few left over. Those would get picked clean, the meat cut and chilled, then tossed into soups and various salads … one of my favorite being this style, right here!
To this day, I still go buy those very same deli style roasted chickens and usually eat half, then pick the other half and toss it into pasta, soups and … this recipe … right here! Skin, dark meat, the “oysters” and all. (point being … leftoever chicken around my house is ALWAYS a good thing!) It’s yum!
You could just take 4 chicken breasts and/or thighs, coat them with a little olive oil, salt and pepper, roast them at about 400 degrees until done (about 15 minutes, with an internal temperature of 165 F). Let them cool and then cut them up. That’s another way to get the chicken. You could also used canned!
I usually eat this in a lettuce leaf, like a wrap or taco, but you could also use some form of low-carb bread or pita, if your way of eating allows it.
Finally … I do add some raisins in this recipe. “GASP!!!”, you might say to yourself. “HOW COULD HE?!?! Aren’t these evil little varmits basically little concentrated black sugar nibs?!” Well, it’s not that many, and they’re chopped up, so … they more evenly distribute throughout the salad. In my mind … little bits of sweet are integral to the curried chicken salad experience. It’s just a touch, not enough to have any kind of major impact on your blood sugars, but … that sweet little touch makes all the difference!
Note: If your way of eating allows it, you can double the raisins and even toss some diced apple into this. YUM!
- 1 1/2 lb cooked chicken meat diced
- 1/2 small red onion diced
- 1/2 cp celery diced
- 1/4 cup raisins chopped
- 2 tsp curry powder
- 1 cup mayonnaise
- 1/4 cup slivered almonds toasted
- 2 tsp lemon juice
- 1/2 bunch cilantro washed, large stems removed, and chopped
- salt and fresh cracked pepper to taste
- Mix the ingredients together.
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5 thoughts on “Curried Chicken Salad”
I’ve made a curry chicken salad for years but I don’t know that I’ve thought of it since I went low carb. I don’t do raisins in it but I put grapes and then sprinkle coconut on top.
Hi Kim, the same logic would apply. You could throw the grapes in, but I’d suggest cutting back on them and maybe very lightly chopping them up, before adding. This way, you get a little piece in every bite! The coconut would be a PERFECT topping!
Any recipes for ibs and bloating looking for anything but fish
Hi Cat, I’m sorry for the delay. However, it won’t much matter … I know virtually nothing about IBS or bloating, or the causes. Sorry! :/
Just a comment here. I love this curried chicken salad…and I have found that if you want to avoid the carbs in the raisins…you can just toss in a teaspoon of sweetener…like Splenda. Gives you that lovely contrast needed in Chicken Salad. It works well too.
Thanks for the amazing recipes.
—Reply posted by DJ on 2/18/2015
Hi Olwyn, yep! That would definitely boost the sweetness, just a bit. Thanks for the thought!