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–+ servings

Curried Chicken Salad

This chicken salad is a delicious twist on a classic. Made with celery, mayonnaise, curry and studded with dried currants. Super easy to make.
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Course: lunch
Cuisine: diabetic, gluten free, low carb
Keyword: chicken salad
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 4
Calories: 304kcal
Author: Dr. Stephanie Gray ~www.drstephanieskitchen.ca

Equipment

  • 1 Medium bowl
  • 1 large mixing spoon

Ingredients

  • 3 cups chopped or shredded cooked chicken about 2 chicken breasts
  • 1/4 cup avocado mayo sub regular mayo
  • 1/4 cup dried currants omit for sugar free or sub raisins
  • 1 celery stalk, finely chopped
  • 1 tsp curry powder
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper

Instructions

  • Add all the ingredients in a bowl and stir to mix together.
  • Serve on romaine lettuce or in a sandwich.

Notes

Store in an airtight container in the fridge for up to 3-4 days. 

Nutrition

Serving: 0.75cup | Calories: 304kcal | Carbohydrates: 8.4g | Protein: 26g | Fat: 17.6g | Saturated Fat: 3.3g | Sodium: 281.4mg | Potassium: 265.7mg | Fiber: 1g | Sugar: 7.4g