Keto Curry Chicken Salad Recipe

My Best Curry Chicken Salad Recipe Low Carb and Keto

WEBFeb 27, 2019 · Preheat a pan over medium heat and add some onion, garlic, and freshly grated ginger. Cook for 7 minutes or until the veggies …

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.

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Curry Chicken Salad A Flavor Packed Lunch Idea

WEBFeb 5, 2019 · 4 steps. In a large bowl, combine mayonnaise, lemon juice, curry powder, garlic powder, and turmeric. Add cubed chicken, green …

1. In a large bowl, combine mayonnaise, lemon juice, curry powder, garlic powder, and turmeric.
2. Add cubed chicken, green onion, celery, cilantro and toasted almonds. Salt and pepper to taste.
3. Refrigerate for at least one hour to let flavors meld.
4. Enjoy!

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