Go Back
+ servings
scooping up curry chicken salad with a cracker all on a white plate
Print

Curry Chicken Salad

This Curry Chicken Salad recipe is a super tasty lunch that everyone is sure to love! Serve with bread or crackers.
Course Lunch, Salad
Cuisine Thai
Keyword curry chicken salad
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 2 servings
Calories 414kcal
Author Lauren

Ingredients

  • 1/4 cup lite coconut milk shake before measuring
  • 2 tablespoons low fat sour cream
  • 1/2 tablespoon vinegar
  • 2 teaspoons truvia or sugar
  • 1 teaspoon yellow curry powder
  • 1/2 teaspoon turmeric
  • salt & pepper to taste
  • 16 oz chicken breasts cooked and cubed
  • 1 celery stalk diced
  • 4 tablespoons yellow onion finely diced
  • 1 tablespoon cilantro chopped, optional
  • 2 tablespoons unsweetened shredded coconut  toasted
  • 2 tablespoons almonds toasted and chopped

Instructions

  • In a large bowl, whisk together coconut milk, sour cream, vinegar, Splenda, curry powder, salt, and pepper until smooth.
    sauce in a glass bowl with a whisk
  • Pour cubed chicken, celery, onion, and cilantro into the bowl and stir to coat in sauce.
    curry chicken salad ingredients in a glass bowl
  • Divide into two portions and top with coconut and almonds. Serve with bread or crackers.
    curry chicken salad ingredients in a glass bowl mixed with sauce

Nutrition

Calories: 414kcal | Carbohydrates: 8g | Protein: 51g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 149mg | Sodium: 298mg | Potassium: 1005mg | Fiber: 3g | Sugar: 2g | Vitamin A: 107IU | Vitamin C: 4mg | Calcium: 55mg | Iron: 2mg