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A close up shot of the finished curry carrot chicken salad, served in a glass meal prep container with sliced cucumbers and a few lemon slices. A white plastic fork is in the chicken salad, ready for you to take a bite!

Curry Carrot Chicken Salad

This easy meal prep recipe is great for your Whole30, Low Carb/Keto, Paleo, Gluten Free lunches!

Course Main Course, Salad
Cuisine American
Keyword chicken salad, meal prep
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2 servings
Calories 476 kcal

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. 

Nutrition Facts
Curry Carrot Chicken Salad
Amount Per Serving
Calories 476 Calories from Fat 333
% Daily Value*
Fat 37g57%
Saturated Fat 8g50%
Cholesterol 95mg32%
Sodium 875mg38%
Potassium 422mg12%
Carbohydrates 13g4%
Fiber 3g13%
Sugar 5g6%
Protein 24g48%
Vitamin A 4380IU88%
Vitamin C 18mg22%
Calcium 54mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.