Curry Carrot Chicken Salad
This easy meal prep recipe is great for your Whole30, Low Carb/Keto, Paleo, Gluten Free lunches!
Servings 2 servings
- 2 cups cooked and cubed or shredded chicken
- 1/4 - 1/3 cup mayo (be sure it's compliant)
- 1 small carrot
- 1/2 tsp curry powder
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1/2 lemon
- 2 tbsp almonds chopped or slivered
- 1 tsp fresh cilantro
In a large bowl, stir all ingredients together until well combined. Season to taste with salt and pepper.
Cover and refrigerate up to four days. Serve over mixed greens and fresh veggies with a few lemon slices on the side.
Calories: 476kcal | Carbohydrates: 13g | Protein: 24g | Fat: 37g | Saturated Fat: 8g | Cholesterol: 95mg | Sodium: 875mg | Potassium: 422mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4380IU | Vitamin C: 18mg | Calcium: 54mg | Iron: 2mg