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Curry chicken salad between 2 sliced bread

Curry Chicken Salad

Prep Time 20 minutes
Total Time 20 minutes
Servings 6
Calories 457kcal



  • 1 Cup Mayonnaise
  • 2 Tablespoon Lime Juice
  • 1 1/2 Teaspoons Sugar or 2 teaspoon confectioners erythritol* (low carb sugar alternative, I always use this!)
  • 3 Tablespoons Curry Powder


  • 3 Cups Chicken cooked + cubed
  • 1 Cup Celery diced
  • 1/4 Cup Red Onion diced
  • 1/2 Cup Raisins (sub for blackberries* to save some carbs)
  • 3/4 Cup Cashews roasted + salted. Roughly chopped (sub for peanuts* or almonds to save some carbs)


  • Add dressing ingredients to a small bowl and combine.
  • In a large bowl, mix the salad ingredients together.
  • Cover the salad with your dressing, and stir to combine.
  • Place salad in the fridge for 30 minutes before serving, and enjoy!


  • Lakanto, Swerve, or Erythritol. I stick to Lakanto and Swerve which are a 1:1 swap with traditional sugar. If using a different brand of Erythritol, keep in mind it's 70% as sweet as sugar, so you may need to add more to taste.
  • If you're making the "low carb" version of this recipe (blackberries instead of raisins, peanuts instead of cashews, and erythritol instead of sugar), each serving has 7.9 g carbs, and 3.9 g net carbs.
  • Nutritional information is based on 1 serving, if you divide this recipe into 6 servings:


Calories: 457kcal | Carbohydrates: 19g | Protein: 9g | Fat: 40g | Cholesterol: 36mg | Fiber: 3g | Sugar: 3g | Net Carbs: 16g

Delicious recipe from Lindsey Hyland // www.thelittlepine.com