Low Carb Chicken Salad with Curry
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A low-carb chicken salad combining shredded chicken with walnuts, apples, pomegranate, and olives in a curry-mayo dressing. Crunchy, sweet-savory, and satisfying, it makes a quick lunch or light dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 8 ounces cooked chicken or turkey, (diced)
- 1-2 tablespoon minced shallot or green onion
- 4 ounces (1 small) Granny Smith apple or jicama, (diced)
- 2 ounces walnuts, (roughly chopped (or sliced almonds, pistachios or pecans), 1/2 cup)
- 1/2 cup mayonnaise
- 1 tablespoon lemon juice
- 1/2 - 1 teaspoon curry powder
- 1/8 teaspoon cayenne
- 2 tablespoons chopped cilantro
- 1/4 teaspoon salt, (or more to taste)
- pinch of pepper (or more to taste)
- chopped green olives
- diced red bell pepper
- pomegranate seeds
- dried cranberries
- rasins
At a glance
PER SERVING · TIME 15M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Sodium
- 620mg
- Total sugar
- 24g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 593mg
- Calcium
- 45mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 620MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.