Low Carb Curry Chicken Salad

This Low Carb Curry Chicken Salad is a bold, flavorful twist on the classic chicken salad we all know and love. It’s creamy, crunchy, sweet, spicy—and seriously satisfying. Whether you’re looking for an easy lunch or something light but filling for dinner, this recipe is one of my go-to keto meals that never feels like a compromise.

You can serve it in lettuce wraps, roll it up in a low-carb tortilla, or eat it straight from the bowl like I often do. It’s the kind of recipe that’s just as good on day two, making it perfect for meal prepping too.

A Fresh Take on Chicken Salad

Chicken salad is a classic—something most of us have made dozens of times when we have leftover chicken lying around. But this version? It’s not your average mayo-and-celery mix. The curry spices bring warmth and depth, while the crunch of pecans and celery keeps things interesting. It’s the perfect balance of textures and flavors, with a creamy base that ties it all together.

I usually whip this up when I want something quick but flavorful—especially in the warmer months when I’m not in the mood to cook. If you’re tired of plain salads or heavy casseroles, this one’s a game changer.

Why You’ll Love This Curry Chicken Salad

This salad hits all the right notes—creamy, crunchy, sweet, spicy. It’s loaded with bold curry flavor, yet it’s mild enough for the whole family. The chopped celery and toasted pecans add amazing texture, and the touch of lemon juice brings everything to life. It’s low-carb, easy to prep ahead, and makes an amazing lunch that doesn’t weigh you down.

I also love how versatile it is. You can enjoy it cold, wrap it up, or even scoop it with keto crackers. And it takes just minutes to put together!

Ingredients You’ll Need

For the Chicken Salad

• 1 pound cooked chicken, shredded or chopped – leftover roast or rotisserie works great
• 2 stalks celery, finely chopped – adds crunch without many carbs
• ½ cup chopped pecans, toasted – for that warm, nutty bite
• 2 green onions, thinly sliced
• 2 tablespoons chopped fresh cilantro

For the Creamy Curry Dressing

• ½ cup mayonnaise – go for a sugar-free version or make your own if you’re feeling fancy
• 1 tablespoon lemon juice – just enough to brighten the whole dish
• 1 tablespoon powdered sweetener – I usually go with powdered Swerve
• 1½ teaspoons curry powder
• ¼ teaspoon ground turmeric
• ¼ teaspoon ground cumin
• Salt and black pepper, to taste

Tips, Tricks, and Easy Swaps

• If you’re short on time, rotisserie chicken is your best friend.
• Not a fan of pecans? Chopped walnuts or almonds work just as well.
• You can swap green onions for finely chopped red onions if you prefer a sharper bite.
• Want more heat? Use a hot curry powder or toss in a pinch of cayenne.
• If your mayo is thick, add a splash of water or extra lemon juice to thin out the dressing a bit.

How to Serve Low Carb Curry Chicken Salad

There are plenty of low-carb ways to enjoy this salad:

• Lettuce cups: I love wrapping it in crisp romaine or butter lettuce for a handheld lunch.
• Low-carb tortillas: Wrap it up for a more filling option—homemade almond flour tortillas are perfect.
• Keto crackers: Serve as a dip at parties or for a quick snack.
• Or just grab a fork and eat it straight out of the bowl—it’s that good.

FAQs About Low Carb Curry Chicken Salad

Is curry chicken salad keto-friendly?
Yes! Unlike most store-bought versions that contain sugar, chutney, or dried fruit, this homemade version is low in net carbs and sugar-free. It’s perfect for anyone following a keto lifestyle.

What’s the best chicken to use?
Dark meat has more fat and is more keto-friendly, but I personally like using chicken breast—it keeps the salad lighter but still flavorful. Use whatever you have on hand.

Can I make this ahead of time?
Absolutely! This salad is ideal for meal prepping and actually tastes even better after a few hours in the fridge when the flavors have had time to meld.

Storage Tips

This chicken salad keeps really well in the fridge, which makes it great for planning ahead. Just store it in an airtight container and it’ll stay fresh for up to 4 days. I often make a batch at the beginning of the week, and it’s my easy lunch solution for several days.

I wouldn’t recommend freezing this one, though—the creamy dressing tends to separate and lose its texture after thawing. Stick to the fridge and enjoy it while it’s fresh.

How to Make Low Carb Curry Chicken Salad

Step 1: Combine the chicken salad ingredients.
In a large mixing bowl, add the cooked chicken, celery, pecans, green onions, and cilantro.

Step 2: Make the curry dressing.
In a separate small bowl, whisk together the mayonnaise, lemon juice, powdered sweetener, curry powder, turmeric, and cumin. Add salt and pepper to taste.

Step 3: Mix everything together.
Pour the dressing over the chicken mixture and stir well until everything is evenly coated.

And that’s it—you’re done! A simple toss-and-go meal that’s bursting with flavor.

Whether you’re packing lunch for the office or just need something quick at home, this Low Carb Curry Chicken Salad brings serious flavor with minimal effort. Give it a try and let me know how you make it your own!

Try other recipes:

• Low Carb Creamy Tuscan Chicken
• Low Carb Chicken Stir Fry
• Low Carb Creamy Chicken Thyme Soup