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.
• Celery
• 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.

Curry Chicken Salad – Whole30

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★★★★★

5 from 1 reviews

• Author: jzmcbride
• Prep Time: 10 minutes
• Total Time: 10 minutes

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Description

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.

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Ingredients

• 2 cups cooked diced chicken
• 3 green onions, chopped, white and green parts separated
• 3 stalks celery, chopped
• 1/4 cup sliced almonds (or substitute walnuts or cashews)
• 2 tsp curry powder
• 3/4 cup mayonnaise  You can make it yourself, or use Primal Kitchen.
• salt and pepper to taste

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Instructions

1. Mix all ingredients (except green onion tops) in a bowl.
2. Garnish with green onion tops and a few extra sliced almonds, if desired.

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Notes

Store leftovers in an airtight container in the fridge for 3-4 days. Do not freeze.

Recipe can be easily doubled or tripled.

• Category: recipe
• Cuisine: American

Keywords: chicken, chicken salad, curry chicken, curry chicken salad, chicken salad recipe, meal prep, whole30 chicken salad