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.
Ingredients
Units
Scale
- 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
Instructions
- Mix all ingredients (except green onion tops) in a bowl.
- Garnish with green onion tops and a few extra sliced almonds, if desired.
Notes
Store leftovers in an airtight container in the fridge for 3-4 days. Do not freeze.
Recipe can be easily doubled or tripled.
- Prep Time: 10 minutes
- Category: recipe
- Cuisine: American