Go Back
+ servings
curry chicken salad recipe

Curry Chicken Salad

Course: Main Course
Cuisine: American
Keyword: chicken salad, curry, curry chicken salad, keto, low carb
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 5 servings
Calories: 905 kcal
Author: Bobby Parrish

This low carb curry chick salad recipe is keto approved and full of flavor. The key is using oven roasted chicken thighs, they are so juicy and tasty. The curry mayo is packed with flavor and the entire chicken salad recipes makes 5 servings.



For the curry chicken salad:

  • 10 chicken thighs bone-in & skin on
  • ¼ cup green onions sliced
  • 2 tablespoons fresh Italian parsley chopped
  • ¼ cup walnuts chopped & roasted(optional)
  • ½ cup celery sliced
  • Juice of half a lemon
  • Kosher salt & fresh pepper

For the curry mayo:

  • ¼ cup red onion finely diced
  • 2 cloves garlic minced
  • 1 teaspoon freshly grated ginger peeled
  • 2 teaspoons yellow curry powder
  • 1 teaspoon ground turmeric
  • ¼ cup chicken stock/broth
  • 1 cup full fat mayo sugar free
  • Zest & juice of half a lime
  • 2-3 drops of liquid stevia
  • Kosher salt & fresh pepper
  • Olive oil


  1. For the chicken salad, preheat oven to 400 degrees F. Allow the chicken thighs to come to room temperature for 20 minutes and pat dry with a paper towel. Season both sides with a generous pinch of salt and a few cracks of pepper. Place the chicken skin side up on a sheet tray a cook in the oven for 55-60 minutes.
  2. Meanwhile, make the curry mayo by pre-heating a medium size non-stick pan just over medium heat along with 2 teaspoons of olive oil. Add the chopped onions along with ¼ teaspoon of salt and a couple cracks of pepper, cook for 7 minutes, stirring often. Peel the skin off the fresh ginger using a spoon and then grate it on your microplane zester until you have 1 teaspoon of it. Add the ginger and garlic to the onions and cook for 2 minutes. Add the curry and turmeric powder along with 1 teaspoon of oil and stir well. Allow the curry and turmeric to cook for 1 minute so the essential oils can bloom and the flavor releases. Add the chicken stock and cook for 2-3 minutes, or until the mixture has thickened up. Take off the heat and let cool down for 5-10 minutes.
  3. Add the mayo to a food processor or blender along with lime zest and juice juice, stevia, ¼ teaspoon salt, and a couple cracks of pepper. Add the slightly cooled down curry mixture to the mayo and blend on high until everything is well incorporated. Check for seasoning, you may need more stevia or lime juice.
  4. When the chicken is ready, allow it to cool for 5-10 minutes then remove the chicken skin. Use two forks and shred the meat off the bones and then chop everything into small pieces. Transfer the chicken to large bowl and season with ½ teaspoon salt, few cracks of pepper, and the juice of half a lemon. Pour over enough curry mayo to thoroughly coat, mix well. Add more curry mayo if needed. Add the green onions, parsley, celery, walnuts, and mix well. Check for seasoning, you may need a little more lemon juice to make the flavors pop.
  5. Serve the chicken salad and enjoy. Chicken salad will keep in the fridge for 5 days or can be frozen for 2-3 months.

Recipe Video

Recipe Notes

Macros per serving, recipe makes 5 servings:
905 calories
1.94 grams of net carbs
2.76 grams of total carbs
72 grams of fat
58 grams of protein
0.8 grams of fiber

Nutrition Facts
Curry Chicken Salad
Amount Per Serving (1 potion)
Calories 905 Calories from Fat 648
% Daily Value*
Fat 72g111%
Carbohydrates 2.76g1%
Fiber 0.8g3%
Protein 58g116%
* Percent Daily Values are based on a 2000 calorie diet.