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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 476kcal


  • 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