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Curry Carrot Chicken Salad

Whole30, Low Carb/Keto, Paleo, Gluten Free

Course Main Course, Salad
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2 servings

Ingredients

  • 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

Instructions

  1. In a large bowl, stir all ingredients together until well combined. Season to taste with salt and pepper.

  2. Cover and refrigerate up to four days. Serve over mixed greens and fresh veggies with a few lemon slices on the side.