This curry chicken salad recipe will be your new favorite thing to bring to work for lunch! It also happens to be a recipe from our new Keto Meal Prep Cookbook coming out in May!!! Not only is this chicken salad low carb, but the flavors are off the charts due to the fact that I oven roast chicken thighs and then shred them like wolverine. This is so much better than using canned chicken or rotisserie chicken that is loaded with preservatives.
Most people shake some curry powder into mayonnaise and call it a day, but we don’t roll like that around here. Curry needs to be cooked in a hot pan to bloom the essential oils and really bring out their flavor. Cook the curry powder with some ginger, onions, garlic, and blend it up with some avocado oil mayonnaise and lime juice, and now we’re talking! If you want to make some amazing chicken salad sandwiches, use my keto pita bread recipe or low carb cloud bread recipe.
How Do I Make Curry Chicken Salad?
The first step to making the best homemade curry chicken salad is to roast 10 chicken thighs with the bone and skin on. Once they cook for 50 minutes at 400 degrees F, they are done and you can proceed with making the curry dressing.
- Preheat a pan over medium heat and add some onion, garlic, and freshly grated ginger. Cook for 7 minutes or until the veggies are soft.
- Add 2 teaspoons of curry powder and 1 teaspoon of turmeric powder. The turmeric will make the sauce vibrant yellow. Cook the spices for 1 minute and then add 1/4 cup of chicken stock.
- Place 1 cup of full fat avocado oil mayonnaise in a food processor with lime zest and juice, 3 drops of liquid stevia, and the curry veggies from the pan. Blend until well combined and check for seasoning.
- Toss the dressing with the shredded chicken thighs and add sliced celery, walnuts and herbs. Chicken salad will keep in the fridge for 5 days.
What’s The Best Cut Of Chicken For Chicken Salad?
It’s best to use dark meat chicken for chicken salad as it won’t dry out. Season bone-in and skin on chicken thighs with salt and pepper and roast in a 400 degree F oven for 55 minutes. The skin will keep the meat extra juicy and you can snack on it afterwards. If using chicken breast, I would buy bone-in and skin on chicken breasts and roast in a 400 degree F oven for 45 minutes. Skinless chicken breasts will dry out too easily.
Avoid using rotisserie chicken while making chicken salad. They are often poor quality birds that are pumped full of preservatives and chemicals. I know it’s much easier, but you are better off buying organic, pasture raised chicken. I like Pine Manor’s brand from whole foods. It’s only $3.99 per pound.
Can I Freeze Curry Chicken Salad?
Chicken is best eaten within 5 days of making it, but can be frozen for 2-3 months. The celery will get very soft and the dressing may not be as creamy.
Make sure to check out my other lunch recipes: