I’m usually a chicken salad purist … just mayonnaise, celery, salt and pepper. But I make an exception for this Whole30 Curry Chicken Salad recipe. It’s fancy enough for company or a special occasion (baby shower, brunch, Easter, Passover) but it’s easy enough for a weekday lunch. It’s also a great meal prep recipe. Make it on a Sunday and bring it for lunch all week. And it’s Whole30 compliant, keto, sugar-free and gluten-free.
Whole30 Curry Chicken Salad Tips
- Chopped or shredded chicken – You can use any kind of cooked chicken for this recipe. My favorite hacks are to buy a rotisserie chicken or most grocery stores now sell just the rotisserie chicken white meat. It’s a little more expensive but it’s super convenient.
- Green onion
- Mayonnaise – I prefer using an avocado oil mayonnaise as it’s less inflammatory than vegetable oil. Make sure that your mayonnaise is compliant if you’re doing a Whole30. You can make it yourself, or use Primal Kitchen.
- Golden raisins – Yes, you could use regular raisins, but I like the golden ones in this recipe.
- Sliced almonds – Obviously you can omit for a nut-free version. Or you could substitute walnuts or cashews.
- Curry powder – Any kind of curry powder will work. Even if you aren’t a fan of “traditional curry” flavors, you’ll probably still love this recipe.
Serving Suggestions for Curry Chicken Salad
Of course you could make a Curry Chicken Salad sandwich. But this versatile recipe is also delicious served over greens (arugula is my favorite), in a butter lettuce cup “taco”, stuffed in an avocado or piled on a gluten-free cracker. For meal prep, you can pile it on top of a rainbow salad jar. And, if you want to be really extra, add a little chopped bacon and serve with a kombucha mocktail.
Try this Whole30 Curry Chicken Salad recipe and let me know what you think. Be sure to tag #grownupdish or @grownup_dish on Instagram so I can share your posts.
Whole30 Curry Chicken Salad recipe is fancy enough for company but easy enough for a weekday lunch or meal prep. And it’s keto, sugar-free and gluten-free.
- Mix all ingredients (except green onion tops) in a bowl.
- Garnish with green onion tops and a few extra sliced almonds, if desired.
Store leftovers in an airtight container in the fridge for 3-4 days. Do not freeze.
Recipe can be easily doubled or tripled.
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