35+ Delicious Keto Chicken Curry Salad Recipes to Spice Up Your Meal Plan

If you’re following a keto diet and craving something flavorful, satisfying, and easy to make, look no further than the keto chicken curry salad.

This combination of tender chicken, spicy curry, and fresh vegetables makes for a perfect low-carb meal that can be enjoyed at any time of day.

Whether you’re looking for a light lunch, a quick dinner, or even a hearty side dish, keto chicken curry salads are versatile and can be customized to your taste.

The best part? With over 35+ keto chicken curry salad recipes to explore, you’ll never run out of exciting flavor combinations to try.

From creamy avocado and crunchy celery to roasted vegetables and fresh herbs, there’s a keto chicken curry salad recipe for every preference.

Each recipe is designed to help you stay on track with your low-carb goals while satisfying your taste buds with bold, savory flavors.

No matter your experience level in the kitchen, these easy-to-follow recipes will allow you to whip up a delicious salad that supports your ketogenic lifestyle.

In this blog post, we’ve gathered a variety of keto chicken curry salad recipes, each offering unique flavors, textures, and ingredients.

So, whether you’re new to keto or a seasoned pro, these recipes will provide plenty of options to add to your meal planning rotation.

35+ Delicious Keto Chicken Curry Salad Recipes to Spice Up Your Meal Plan

With more than 35+ keto chicken curry salad recipes at your fingertips, you’ll have no shortage of meal ideas to keep things interesting and flavorful.

These salads are not only easy to prepare but also packed with nutrients to help you stay on track with your keto diet.

Whether you prefer a creamy avocado base, crunchy veggies, or bold spices, there’s something for everyone in this collection.

So, the next time you’re craving a low-carb, high-flavor meal, try one of these keto chicken curry salad recipes.

They’re the perfect balance of protein, healthy fats, and fresh ingredients, making them ideal for a quick meal that’s both satisfying and nutritious.

Enjoy experimenting with the endless combinations, and discover which keto chicken curry salad becomes your new favorite!

Keto Chicken Curry Salad with Avocado

This creamy, spicy keto chicken curry salad is packed with flavor and healthy fats.

It combines tender chicken with creamy avocado and a rich curry dressing that’s perfect for a low-carb meal. This dish is not only keto-friendly but also a filling and nutritious option for lunch or dinner.

Ingredients:

• 2 cups cooked chicken breast, shredded
• 1 ripe avocado, diced
• 1/2 cup mayonnaise (preferably avocado oil mayo)
• 1 tablespoon curry powder
• 1 tablespoon Dijon mustard
• 1 teaspoon lemon juice
• Salt and pepper to taste
• 1/4 cup chopped cilantro (optional)

Instructions:

1. In a large mixing bowl, combine the shredded chicken and diced avocado.
2. In a separate small bowl, whisk together the mayonnaise, curry powder, Dijon mustard, lemon juice, salt, and pepper until smooth.
3. Pour the curry dressing over the chicken and avocado mixture. Stir gently to combine, making sure all ingredients are coated.
4. Taste and adjust seasoning if needed. For an extra burst of flavor, sprinkle chopped cilantro on top.
5. Serve chilled or at room temperature.

This salad offers a delightful balance of creamy texture from the avocado and the warm, aromatic spice of curry powder. The lemon juice adds a zesty finish, cutting through the richness of the mayo.

It’s ideal as a low-carb, nutrient-dense meal, and the addition of cilantro gives it a fresh touch. You can also add other keto-friendly veggies like cucumber or celery for an extra crunch.

Keto Chicken Curry Salad with Spinach

A perfect combination of tender chicken, earthy spinach, and a creamy curry dressing, this keto chicken curry salad is easy to make and incredibly satisfying.

The spinach adds a nutrient boost, while the rich dressing brings all the flavors together in one bowl. It’s great for meal prep or a quick weeknight dinner.

Ingredients:

• 2 cups cooked chicken breast, chopped
• 3 cups fresh spinach, washed and chopped
• 1/4 cup full-fat Greek yogurt
• 1 tablespoon curry powder
• 1 tablespoon olive oil
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1/4 cup chopped green onions (optional)

Instructions:

1. In a large bowl, combine the chopped chicken and spinach.
2. In a small mixing bowl, whisk together the Greek yogurt, curry powder, olive oil, apple cider vinegar, garlic powder, salt, and pepper until well combined.
3. Pour the curry dressing over the chicken and spinach mixture. Toss gently until everything is evenly coated.
4. Sprinkle chopped green onions on top for an added crunch and flavor boost.
5. Serve immediately or store in the fridge for up to 2 days.

This keto chicken curry salad is not only delicious but also full of vibrant greens, making it both refreshing and hearty.

The Greek yogurt provides a tangy contrast to the savory curry dressing, while the spinach offers important nutrients like iron and fiber. It’s an excellent choice for anyone following a keto lifestyle and looking for a wholesome, balanced meal.

Keto Chicken Curry Salad with Cauliflower Rice

This keto chicken curry salad takes it up a notch by using cauliflower rice as the base.

It’s an excellent way to enjoy the flavors of a traditional curry dish without the carbs. This meal is great for anyone craving something filling and flavorful while keeping their carb intake low.

Ingredients:

• 2 cups cooked chicken breast, shredded
• 1 cup cauliflower rice (fresh or frozen)
• 1/4 cup mayonnaise (or sour cream for tanginess)
• 1 tablespoon curry powder
• 1 teaspoon turmeric
• 1 tablespoon lime juice
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/4 cup chopped fresh parsley (optional)

Instructions:

1. If using fresh cauliflower rice, grate the cauliflower florets until rice-sized. If using frozen, simply thaw and drain any excess moisture.
2. In a large mixing bowl, combine the shredded chicken, cauliflower rice, and mayonnaise.
3. In a small bowl, whisk together the curry powder, turmeric, lime juice, olive oil, salt, and pepper until smooth.
4. Pour the curry dressing over the chicken and cauliflower rice mixture. Toss everything together gently.
5. Garnish with freshly chopped parsley for an extra burst of color and flavor.
6. Serve chilled or at room temperature.

This keto chicken curry salad with cauliflower rice is a great alternative to traditional rice-based salads. The cauliflower rice soaks up the flavorful curry dressing, making each bite satisfying and packed with spices.

The turmeric adds a subtle earthiness, while lime juice enhances the freshness. Whether enjoyed as a side dish or main course, this salad is a wonderful, low-carb option that’s both tasty and filling.

Keto Chicken Curry Salad with Celery and Almonds

This crunchy and creamy keto chicken curry salad is a refreshing twist on a classic.

The addition of celery provides a satisfying crunch, while almonds add a nutty flavor and texture. Tossed in a flavorful curry dressing, this salad makes for a perfect low-carb lunch or dinner option.

Ingredients:

• 2 cups cooked chicken breast, chopped
• 1 cup celery, diced
• 1/4 cup sliced almonds, toasted
• 1/4 cup mayonnaise (avocado oil mayo preferred)
• 1 tablespoon curry powder
• 1 tablespoon lemon juice
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. In a large mixing bowl, combine the chopped chicken, diced celery, and toasted almonds.
2. In a separate small bowl, mix together the mayonnaise, curry powder, lemon juice, garlic powder, salt, and pepper until smooth.
3. Pour the curry dressing over the chicken mixture and toss gently until evenly coated.
4. Garnish with fresh cilantro for an added burst of freshness and flavor.
5. Serve chilled, or keep refrigerated for a few hours for the flavors to meld.

This keto chicken curry salad is a delightful blend of textures, from the creamy mayo to the crunchy almonds and celery.

The toasted almonds bring a satisfying crunch that pairs beautifully with the tender chicken, while the curry powder adds a warm, spiced depth. It’s a nutrient-packed, filling salad that’s perfect for any time of the day.

Keto Chicken Curry Salad with Zucchini Noodles

This keto chicken curry salad takes advantage of zucchini noodles as a base, creating a lighter version of the classic dish.

The noodles are the perfect low-carb substitute for traditional pasta or rice, and the spicy curry dressing makes this salad a flavorful meal.

Ingredients:

• 2 cups cooked chicken breast, shredded
• 2 medium zucchinis, spiralized into noodles
• 1/4 cup full-fat coconut milk
• 1 tablespoon curry powder
• 1 tablespoon olive oil
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon ground ginger
• Salt and pepper to taste
• 1/4 cup chopped fresh cilantro (optional)

Instructions:

1. Use a spiralizer to turn the zucchinis into noodles, then place them on a clean kitchen towel to remove any excess moisture.
2. In a large bowl, combine the shredded chicken and zucchini noodles.
3. In a small bowl, whisk together the coconut milk, curry powder, olive oil, apple cider vinegar, ginger, salt, and pepper until smooth.
4. Pour the curry dressing over the chicken and zucchini noodles, tossing gently to combine.
5. Garnish with chopped cilantro for extra flavor and a pop of color.
6. Serve chilled or at room temperature.

This salad is a wonderful, refreshing take on chicken curry, especially for those looking to reduce their carb intake.

The zucchini noodles provide a light, fresh texture, while the rich coconut milk adds a creamy, slightly sweet contrast to the curry’s heat. This dish is perfect for those on the go, as it’s quick to make and can be enjoyed immediately or stored for later.

Keto Chicken Curry Salad with Roasted Bell Peppers

This vibrant and flavorful keto chicken curry salad pairs tender chicken with sweet roasted bell peppers, creating a delicious combination of savory and slightly smoky flavors.

The creamy curry dressing enhances the freshness of the vegetables, making this salad both nutritious and satisfying.

Ingredients:

• 2 cups cooked chicken breast, shredded
• 1 red bell pepper, roasted and chopped
• 1 yellow bell pepper, roasted and chopped
• 1/4 cup sour cream
• 2 tablespoons mayonnaise
• 1 tablespoon curry powder
• 1 tablespoon fresh lime juice
• Salt and pepper to taste
• 1/4 cup chopped fresh parsley (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Place the bell peppers on a baking sheet and roast for 20-25 minutes until the skin is charred. Once roasted, remove the skins and chop the peppers.
2. In a large bowl, combine the shredded chicken and roasted bell peppers.
3. In a small bowl, whisk together the sour cream, mayonnaise, curry powder, lime juice, salt, and pepper until smooth and creamy.
4. Pour the curry dressing over the chicken and bell pepper mixture and toss gently to coat.
5. Garnish with fresh parsley for an added touch of freshness.
6. Serve chilled or at room temperature.

This keto chicken curry salad with roasted bell peppers is an absolute treat for the senses. The smoky sweetness of the roasted peppers perfectly complements the savory, spiced chicken, while the creamy curry dressing brings all the flavors together.

The addition of lime juice adds a zesty contrast to the richness of the salad. This salad is an ideal meal to enjoy on a warm day or as a make-ahead option for the week.

Keto Chicken Curry Salad with Cucumber and Mint

This refreshing keto chicken curry salad combines crisp cucumber with aromatic mint for a burst of flavor.

The creamy curry dressing ties everything together, making it the perfect light yet satisfying meal for a hot day or any time you crave something fresh and flavorful.

Ingredients:

• 2 cups cooked chicken breast, shredded
• 1 cucumber, diced
• 1/4 cup fresh mint leaves, chopped
• 1/4 cup mayonnaise (preferably avocado oil mayo)
• 1 tablespoon curry powder
• 1 tablespoon apple cider vinegar
• 1 teaspoon honey (optional)
• Salt and pepper to taste
• Lemon zest for garnish (optional)

Instructions:

1. In a large mixing bowl, combine the shredded chicken, diced cucumber, and chopped mint leaves.
2. In a small bowl, whisk together the mayonnaise, curry powder, apple cider vinegar, honey (if using), salt, and pepper until smooth and creamy.
3. Pour the curry dressing over the chicken mixture and toss gently to combine.
4. Garnish with a sprinkle of lemon zest for an added burst of citrusy freshness.
5. Serve chilled for the best flavor.

This salad is perfect for anyone who loves the refreshing crunch of cucumber combined with the bold, spiced flavors of curry.

The mint adds a cool contrast that pairs beautifully with the savory chicken, while the creamy dressing binds everything together. Whether as a quick lunch or a side dish for dinner, this keto chicken curry salad is a light, satisfying option that’s packed with fresh flavors.

Keto Chicken Curry Salad with Hard-Boiled Eggs

For a hearty, protein-packed meal, this keto chicken curry salad with hard-boiled eggs is a filling and nutritious choice.

The eggs bring extra creaminess and richness to the salad, while the curry dressing infuses every bite with bold flavor.

Ingredients:

• 2 cups cooked chicken breast, shredded
• 2 hard-boiled eggs, chopped
• 1/4 cup mayonnaise
• 1 tablespoon curry powder
• 1 tablespoon mustard (Dijon or yellow)
• 1 tablespoon fresh lemon juice
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. In a large bowl, combine the shredded chicken and chopped hard-boiled eggs.
2. In a separate small bowl, whisk together the mayonnaise, curry powder, mustard, lemon juice, salt, and pepper until smooth.
3. Pour the curry dressing over the chicken and egg mixture, and toss gently to coat all ingredients.
4. Garnish with chopped parsley for an extra touch of freshness.
5. Serve immediately or refrigerate for an hour before serving to allow the flavors to meld.

This keto chicken curry salad with hard-boiled eggs offers a satisfying combination of protein and healthy fats, perfect for anyone following a keto diet.

The eggs add a creamy texture, while the mustard in the dressing gives the salad a nice tang that complements the curry flavor. It’s an ideal meal for busy days when you want something quick, filling, and delicious.

Keto Chicken Curry Salad with Roasted Cauliflower

This keto chicken curry salad is packed with roasted cauliflower, which provides a hearty, low-carb base for the salad.

The cauliflower, paired with tender chicken and the aromatic curry dressing, creates a warm and comforting meal that’s perfect for anyone looking to reduce their carb intake while still enjoying rich flavors.

Ingredients:

• 2 cups cooked chicken breast, shredded
• 1 small head of cauliflower, cut into florets
• 1/4 cup mayonnaise
• 1 tablespoon curry powder
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh basil or parsley for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cauliflower florets in olive oil, smoked paprika, salt, and pepper, then spread them on a baking sheet.
2. Roast the cauliflower for 20-25 minutes, or until golden brown and tender. Remove from the oven and allow to cool.
3. In a large mixing bowl, combine the shredded chicken and roasted cauliflower.
4. In a separate bowl, whisk together the mayonnaise, curry powder, lemon juice, smoked paprika, salt, and pepper until smooth.
5. Pour the curry dressing over the chicken and cauliflower mixture, tossing gently to combine.
6. Garnish with fresh basil or parsley and serve chilled or at room temperature.

This keto chicken curry salad with roasted cauliflower is a flavorful and satisfying dish that’s full of nutrients and low in carbs.

The roasted cauliflower adds a savory, caramelized flavor that complements the tender chicken and the rich curry dressing. It’s a wonderful meal for any occasion, whether you’re meal prepping or serving it as a main dish for lunch or dinner.

Keto Chicken Curry Salad with Pomegranate Seeds

This keto chicken curry salad with pomegranate seeds offers a unique twist by combining savory, spiced chicken with the burst of sweetness from pomegranate.

The crunchy seeds add a pop of color and texture, creating a delightful contrast with the creamy curry dressing.

Ingredients:

• 2 cups cooked chicken breast, shredded
• 1/2 cup pomegranate seeds
• 1/4 cup mayonnaise (or avocado oil mayo)
• 1 tablespoon curry powder
• 1 tablespoon lemon juice
• 1 teaspoon ground cumin
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. In a large bowl, combine the shredded chicken and pomegranate seeds.
2. In a small bowl, whisk together the mayonnaise, curry powder, lemon juice, ground cumin, salt, and pepper until smooth and creamy.
3. Pour the curry dressing over the chicken mixture and toss gently to combine, ensuring everything is evenly coated.
4. Garnish with fresh cilantro for an extra touch of freshness and color.
5. Serve chilled for the best flavor.

This keto chicken curry salad with pomegranate seeds is not only visually stunning but also a perfect balance of sweet and savory.

The pomegranate seeds provide a burst of juiciness that contrasts beautifully with the rich, creamy curry dressing. It’s a light yet flavorful meal, ideal for a healthy lunch or a special occasion.

Keto Chicken Curry Salad with Roasted Asparagus

For a veggie-packed twist, this keto chicken curry salad incorporates roasted asparagus, which adds a mild, earthy flavor and a tender texture.

Paired with the spiced curry dressing, this salad is a great way to enjoy a low-carb meal full of nutrients and flavor.

Ingredients:

• 2 cups cooked chicken breast, shredded
• 1 bunch asparagus, trimmed and roasted
• 1/4 cup mayonnaise (or Greek yogurt for tanginess)
• 1 tablespoon curry powder
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the oven to 425°F (220°C). Place the trimmed asparagus on a baking sheet, drizzle with olive oil, and season with salt and pepper.
2. Roast the asparagus for 15-20 minutes or until tender and slightly crispy on the edges. Let it cool and then cut into bite-sized pieces.
3. In a large bowl, combine the shredded chicken and roasted asparagus.
4. In a small bowl, whisk together the mayonnaise, curry powder, apple cider vinegar, Dijon mustard, salt, and pepper until smooth.
5. Pour the curry dressing over the chicken and asparagus mixture, and toss gently to combine.
6. Garnish with fresh parsley for a fresh, colorful finish.
7. Serve chilled or at room temperature.

This keto chicken curry salad with roasted asparagus brings a wonderful balance of flavors, from the roasted, earthy asparagus to the creamy curry dressing.

It’s a great way to add more veggies to your diet while keeping the meal low-carb and satisfying. It’s a delicious choice for any meal and can be enjoyed as a light dinner or lunch.

Keto Chicken Curry Salad with Broccoli and Bacon

This hearty keto chicken curry salad incorporates crispy bacon and tender broccoli, adding a smoky, savory element to the dish.

The combination of crunchy bacon with the fresh broccoli and creamy curry dressing creates a well-rounded and satisfying low-carb meal.

Ingredients:

• 2 cups cooked chicken breast, shredded
• 1 cup broccoli florets, steamed or roasted
• 4 slices of bacon, cooked and crumbled
• 1/4 cup mayonnaise (or sour cream for a tangy twist)
• 1 tablespoon curry powder
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Chopped green onions for garnish (optional)

Instructions:

1. Steam or roast the broccoli florets until tender, then allow them to cool slightly. If you’re roasting, drizzle with olive oil and season with salt and pepper before baking at 400°F (200°C) for about 10-12 minutes.
2. In a large mixing bowl, combine the shredded chicken, broccoli, and crumbled bacon.
3. In a small bowl, whisk together the mayonnaise, curry powder, apple cider vinegar, smoked paprika, salt, and pepper until smooth.
4. Pour the curry dressing over the chicken, broccoli, and bacon mixture. Toss gently to coat evenly.
5. Garnish with chopped green onions for an added pop of flavor.
6. Serve immediately or store in the fridge for a couple of hours to allow the flavors to meld.

This keto chicken curry salad with broccoli and bacon is a savory, filling dish perfect for any time of the day.

The crispy bacon provides a smoky crunch, while the broccoli adds fiber and freshness. The creamy curry dressing ties all the flavors together, making this a satisfying and keto-friendly meal that can be enjoyed on its own or as a side dish.

Keto Chicken Curry Salad with Sun-Dried Tomatoes and Olives

This vibrant keto chicken curry salad is full of bold flavors, combining the rich taste of sun-dried tomatoes and briny olives with a creamy curry dressing.

The tanginess of the tomatoes and the saltiness of the olives make this salad a perfect Mediterranean-inspired dish, ideal for lunch or dinner.

Ingredients:

• 2 cups cooked chicken breast, shredded
• 1/4 cup sun-dried tomatoes, chopped
• 1/4 cup green olives, pitted and sliced
• 1/4 cup mayonnaise (or avocado oil mayo)
• 1 tablespoon curry powder
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh basil or parsley for garnish (optional)

Instructions:

1. In a large mixing bowl, combine the shredded chicken, chopped sun-dried tomatoes, and sliced olives.
2. In a separate small bowl, whisk together the mayonnaise, curry powder, lemon juice, olive oil, salt, and pepper until smooth and creamy.
3. Pour the curry dressing over the chicken and vegetable mixture and toss gently until evenly coated.
4. Garnish with fresh basil or parsley for a pop of color and freshness.
5. Serve immediately, or chill in the fridge for 30 minutes to allow the flavors to meld.

This keto chicken curry salad with sun-dried tomatoes and olives brings Mediterranean flavors into the mix, making it a refreshing yet hearty meal.

The combination of the slightly tangy sun-dried tomatoes and the briny olives pairs perfectly with the curry dressing. It’s a great meal for anyone looking for a zesty and flavorful dish that fits into a low-carb lifestyle.

Keto Chicken Curry Salad with Kale and Walnuts

This hearty, nutrient-packed keto chicken curry salad is loaded with kale and crunchy walnuts.

The kale adds a nice earthy flavor, while the walnuts bring a nutty crunch that pairs beautifully with the creamy and spiced curry dressing.

Ingredients:

• 2 cups cooked chicken breast, shredded
• 2 cups kale, finely chopped
• 1/4 cup walnuts, chopped
• 1/4 cup mayonnaise (or sour cream for extra tang)
• 1 tablespoon curry powder
• 1 tablespoon apple cider vinegar
• 1 teaspoon ground turmeric
• Salt and pepper to taste
• Fresh thyme or parsley for garnish (optional)

Instructions:

1. In a large mixing bowl, combine the shredded chicken, chopped kale, and walnuts.
2. In a separate small bowl, whisk together the mayonnaise, curry powder, apple cider vinegar, turmeric, salt, and pepper until smooth.
3. Pour the curry dressing over the chicken, kale, and walnut mixture. Toss gently to ensure everything is coated with the dressing.
4. Garnish with fresh thyme or parsley for added flavor and color.
5. Serve immediately or store in the fridge for a few hours to allow the flavors to meld.

This keto chicken curry salad with kale and walnuts is a perfect balance of creamy, crunchy, and spiced flavors.

The kale offers a nutritious and earthy base, while the walnuts add a delightful crunch. The turmeric in the dressing provides a warm flavor that enhances the curry, making this salad a wholesome and satisfying meal.

Keto Chicken Curry Salad with Artichoke Hearts and Parmesan

This flavorful keto chicken curry salad combines tender artichoke hearts with the richness of Parmesan cheese, creating a luxurious, savory dish.

The creamy curry dressing complements the hearty artichokes and adds a depth of flavor to the chicken, making this a satisfying and low-carb option.

Ingredients:

• 2 cups cooked chicken breast, shredded
• 1 cup marinated artichoke hearts, drained and chopped
• 1/4 cup grated Parmesan cheese
• 1/4 cup mayonnaise (or Greek yogurt for a tangy twist)
• 1 tablespoon curry powder
• 1 tablespoon lemon juice
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Fresh parsley or basil for garnish (optional)

Instructions:

1. In a large bowl, combine the shredded chicken, chopped artichoke hearts, and grated Parmesan cheese.
2. In a small bowl, whisk together the mayonnaise, curry powder, lemon juice, garlic powder, salt, and pepper until smooth and creamy.
3. Pour the curry dressing over the chicken and artichoke mixture. Toss gently to coat all the ingredients evenly.
4. Garnish with fresh parsley or basil for a burst of color and flavor.
5. Serve immediately or refrigerate for a couple of hours to let the flavors meld.

This keto chicken curry salad with artichoke hearts and Parmesan is an indulgent yet low-carb dish that’s perfect for anyone looking to enjoy a rich, flavorful meal.

The artichokes bring a tender texture, while the Parmesan cheese adds a salty depth. The creamy curry dressing ties everything together, making this salad a perfect combination of savory, creamy, and tangy flavors.

Keto Chicken Curry Salad with Avocado and Cabbage

This keto chicken curry salad with avocado and cabbage is a crunchy and creamy combination that’s both filling and satisfying.

The cabbage adds a refreshing, crunchy texture, while the avocado brings creaminess and healthy fats, making this a nutrient-packed meal for those following a low-carb diet.

Ingredients:

• 2 cups cooked chicken breast, shredded
• 1 cup shredded cabbage (green or purple)
• 1 ripe avocado, diced
• 1/4 cup mayonnaise (or avocado oil mayo)
• 1 tablespoon curry powder
• 1 tablespoon lime juice
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. In a large mixing bowl, combine the shredded chicken, shredded cabbage, and diced avocado.
2. In a small bowl, whisk together the mayonnaise, curry powder, lime juice, salt, and pepper until smooth and creamy.
3. Pour the curry dressing over the chicken and vegetable mixture, tossing gently to combine.
4. Garnish with fresh cilantro for added flavor and color.
5. Serve immediately or refrigerate for an hour to allow the flavors to meld.

This keto chicken curry salad with avocado and cabbage is a fantastic option for anyone who loves fresh, crunchy salads with a creamy twist.

The cabbage adds fiber and crunch, while the avocado provides richness and healthy fats. The curry dressing adds a warm, spiced flavor that ties the dish together, making it a great choice for lunch or a light dinner.

Keto Chicken Curry Salad with Bell Peppers and Cashews

This keto chicken curry salad is packed with colorful bell peppers and crunchy cashews, creating a delightful combination of textures.

The curry dressing ties it all together, offering a perfect balance of creamy, savory, and slightly nutty flavors, making this salad a satisfying, low-carb meal.

Ingredients:

• 2 cups cooked chicken breast, shredded
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1/4 cup cashews, chopped
• 1/4 cup mayonnaise (or Greek yogurt for tanginess)
• 1 tablespoon curry powder
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. In a large bowl, combine the shredded chicken, diced red and yellow bell peppers, and chopped cashews.
2. In a small bowl, whisk together the mayonnaise, curry powder, lemon juice, salt, and pepper until smooth.
3. Pour the curry dressing over the chicken and vegetable mixture, tossing gently to combine.
4. Garnish with fresh parsley for a touch of color and flavor.
5. Serve immediately or chill for 30 minutes for the best flavor.

This keto chicken curry salad with bell peppers and cashews is an exciting and flavorful choice that’s both crunchy and creamy.

The cashews add a delightful crunch, while the bell peppers bring freshness and sweetness. The curry dressing elevates the entire salad, making it a perfect choice for a quick and nutritious lunch.

Keto Chicken Curry Salad with Spinach and Feta

This keto chicken curry salad with spinach and feta is a savory, nutrient-dense meal that combines the richness of feta cheese with the freshness of spinach.

The creamy curry dressing enhances the flavors and brings everything together in this satisfying, low-carb dish.

Ingredients:

• 2 cups cooked chicken breast, shredded
• 2 cups fresh spinach, roughly chopped
• 1/4 cup crumbled feta cheese
• 1/4 cup mayonnaise (or sour cream for a tangy twist)
• 1 tablespoon curry powder
• 1 tablespoon red wine vinegar
• Salt and pepper to taste
• Fresh dill or parsley for garnish (optional)

Instructions:

1. In a large mixing bowl, combine the shredded chicken, chopped spinach, and crumbled feta cheese.
2. In a small bowl, whisk together the mayonnaise, curry powder, red wine vinegar, salt, and pepper until smooth.
3. Pour the curry dressing over the chicken, spinach, and feta mixture, tossing gently to coat evenly.
4. Garnish with fresh dill or parsley for an added burst of flavor and color.
5. Serve immediately or refrigerate for an hour to allow the flavors to develop.

This keto chicken curry salad with spinach and feta is perfect for those who enjoy bold flavors and want a light yet filling meal.

The spinach provides a nutritious, leafy base, while the feta adds a tangy, creamy element. The curry dressing ties everything together, creating a satisfying and flavorful low-carb salad that’s perfect for any time of the day.

Keto Chicken Curry Salad with Zucchini Noodles and Almonds

This keto chicken curry salad features zucchini noodles, which act as a perfect low-carb base, paired with the crunch of almonds.

The curry dressing adds a warm and spiced flavor, making this dish a light yet filling option that’s perfect for anyone on a keto diet.

Ingredients:

• 2 cups cooked chicken breast, shredded
• 1 medium zucchini, spiralized into noodles
• 1/4 cup sliced almonds, toasted
• 1/4 cup mayonnaise (or avocado oil mayo)
• 1 tablespoon curry powder
• 1 tablespoon apple cider vinegar
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. Spiralize the zucchini into noodles using a spiralizer or julienne peeler. Pat them dry with a paper towel to remove excess moisture.
2. In a large mixing bowl, combine the shredded chicken, zucchini noodles, and toasted sliced almonds.
3. In a small bowl, whisk together the mayonnaise, curry powder, apple cider vinegar, garlic powder, salt, and pepper until smooth.
4. Pour the curry dressing over the chicken and zucchini mixture, tossing gently to combine.
5. Garnish with fresh cilantro and serve immediately or refrigerate for 30 minutes to allow the flavors to meld.

This keto chicken curry salad with zucchini noodles and almonds is a crunchy, fresh, and creamy dish that’s both low-carb and satisfying.

The zucchini noodles serve as a light base, while the toasted almonds bring a delicious crunch. The curry dressing enhances the flavor, making this a refreshing, delicious meal that’s perfect for lunch or dinner.

Keto Chicken Curry Salad with Roasted Pumpkin and Sage

This hearty keto chicken curry salad incorporates roasted pumpkin and fresh sage, offering a delicious autumn-inspired twist.

The sweetness of the pumpkin pairs wonderfully with the savory curry dressing, creating a rich and flavorful dish.

Ingredients:

• 2 cups cooked chicken breast, shredded
• 1 cup roasted pumpkin, cubed
• 1/4 cup mayonnaise (or Greek yogurt for extra tang)
• 1 tablespoon curry powder
• 1 tablespoon balsamic vinegar
• 1 teaspoon fresh sage, chopped
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Cube the pumpkin and place it on a baking sheet, drizzling with olive oil and seasoning with salt and pepper. Roast for 20-25 minutes, or until tender and golden brown.
2. In a large mixing bowl, combine the shredded chicken, roasted pumpkin cubes, and chopped sage.
3. In a small bowl, whisk together the mayonnaise, curry powder, balsamic vinegar, salt, and pepper until smooth.
4. Pour the curry dressing over the chicken and pumpkin mixture, tossing gently to combine.
5. Garnish with fresh parsley for added flavor and color, and serve immediately or chill for 30 minutes before serving.

This keto chicken curry salad with roasted pumpkin and sage is a rich, comforting dish perfect for fall or anytime you want something hearty and flavorful.

The roasted pumpkin provides a natural sweetness that complements the savory curry dressing, while the sage adds a warm, earthy note. It’s a satisfying, low-carb salad that’s perfect for any meal.

Keto Chicken Curry Salad with Celery and Sunflower Seeds

This keto chicken curry salad with celery and sunflower seeds offers a refreshing crunch, balanced by the creamy, spiced curry dressing.

The combination of the crisp celery and the nutty sunflower seeds adds texture to the dish, making it both flavorful and satisfying.

Ingredients:

• 2 cups cooked chicken breast, shredded
• 1 cup celery, diced
• 1/4 cup sunflower seeds, toasted
• 1/4 cup mayonnaise (or sour cream for tanginess)
• 1 tablespoon curry powder
• 1 tablespoon Dijon mustard
• 1 teaspoon lemon juice
• Salt and pepper to taste
• Fresh dill or parsley for garnish (optional)

Instructions:

1. In a large mixing bowl, combine the shredded chicken, diced celery, and toasted sunflower seeds.
2. In a small bowl, whisk together the mayonnaise, curry powder, Dijon mustard, lemon juice, salt, and pepper until smooth.
3. Pour the curry dressing over the chicken and celery mixture, tossing gently to coat.
4. Garnish with fresh dill or parsley for an added burst of flavor and color.
5. Serve immediately or refrigerate for 30 minutes for the best flavor.

This keto chicken curry salad with celery and sunflower seeds is a light yet crunchy dish with a creamy, spiced dressing that ties everything together.

The celery brings freshness and crispness, while the sunflower seeds add a nutty crunch. This salad is perfect as a quick lunch, a side dish, or a light dinner option.

Keto Chicken Curry Salad with Cucumber and Dill

This refreshing keto chicken curry salad combines the coolness of cucumber with the aromatic flavor of fresh dill, balanced by the creamy and spiced curry dressing.

It’s a light yet satisfying meal, perfect for a quick lunch or as a side dish.

Ingredients:

• 2 cups cooked chicken breast, shredded
• 1 cucumber, diced
• 2 tablespoons fresh dill, chopped
• 1/4 cup mayonnaise (or Greek yogurt for tanginess)
• 1 tablespoon curry powder
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Fresh dill for garnish (optional)

Instructions:

1. In a large bowl, combine the shredded chicken, diced cucumber, and chopped dill.
2. In a small bowl, whisk together the mayonnaise, curry powder, lemon juice, salt, and pepper until smooth and creamy.
3. Pour the curry dressing over the chicken, cucumber, and dill mixture, tossing gently to coat.
4. Garnish with fresh dill for added flavor and color.
5. Serve immediately, or refrigerate for 30 minutes to let the flavors meld.

This keto chicken curry salad with cucumber and dill offers a refreshing twist, with the cucumber adding a cool, crisp texture and the dill enhancing the curry flavor.

It’s a quick, light meal that’s perfect for warm days or when you want something healthy and satisfying with minimal effort.

Keto Chicken Curry Salad with Roasted Cauliflower and Almond Butter

This rich and flavorful keto chicken curry salad uses roasted cauliflower and almond butter for a unique, creamy twist.

The roasted cauliflower brings depth to the dish, while the almond butter creates a velvety dressing that complements the curry spices.

Ingredients:

• 2 cups cooked chicken breast, shredded
• 1 cup cauliflower florets, roasted
• 2 tablespoons almond butter
• 1/4 cup mayonnaise (or sour cream for tanginess)
• 1 tablespoon curry powder
• 1 tablespoon apple cider vinegar
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cauliflower florets with olive oil, salt, and pepper, then roast for 20 minutes or until golden and tender.
2. In a large bowl, combine the shredded chicken and roasted cauliflower.
3. In a small bowl, whisk together the almond butter, mayonnaise, curry powder, apple cider vinegar, salt, and pepper until smooth.
4. Pour the curry dressing over the chicken and cauliflower mixture, tossing gently to combine.
5. Garnish with fresh parsley and serve immediately or refrigerate for an hour to let the flavors blend.

This keto chicken curry salad with roasted cauliflower and almond butter is a rich and creamy option for anyone craving a filling, low-carb meal.

The roasted cauliflower adds a savory, slightly caramelized flavor, while the almond butter dressing gives it a smooth, nutty richness that pairs perfectly with the curry.

Keto Chicken Curry Salad with Red Onion and Capers

This keto chicken curry salad with red onion and capers brings a perfect balance of tangy, savory, and creamy flavors.

The red onion adds a slight sharpness, while the capers bring a briny burst of flavor that pairs wonderfully with the curry dressing.

Ingredients:

• 2 cups cooked chicken breast, shredded
• 1/4 red onion, thinly sliced
• 2 tablespoons capers, drained
• 1/4 cup mayonnaise (or Greek yogurt for a lighter option)
• 1 tablespoon curry powder
• 1 tablespoon white wine vinegar
• Salt and pepper to taste
• Fresh parsley or chives for garnish (optional)

Instructions:

1. In a large bowl, combine the shredded chicken, red onion slices, and capers.
2. In a small bowl, whisk together the mayonnaise, curry powder, white wine vinegar, salt, and pepper until smooth.
3. Pour the curry dressing over the chicken, red onion, and caper mixture, tossing gently to coat evenly.
4. Garnish with fresh parsley or chives for a burst of color and flavor.
5. Serve immediately, or refrigerate for 30 minutes to allow the flavors to meld.

This keto chicken curry salad with red onion and capers is a savory, slightly tangy dish with a touch of brightness from the capers.

The creamy curry dressing ties everything together, making it a flavorful, low-carb option that’s perfect for a quick and satisfying meal.

Keto Chicken Curry Salad with Roasted Asparagus and Pecans

This keto chicken curry salad features roasted asparagus and pecans, combining earthy vegetables with a nutty crunch. The roasted asparagus adds a smoky depth of flavor that pairs wonderfully with the creamy, spiced curry dressing, making this a unique and satisfying low-carb dish.

Ingredients:

• 2 cups cooked chicken breast, shredded
• 1 cup roasted asparagus, chopped
• 1/4 cup pecans, chopped
• 1/4 cup mayonnaise (or avocado oil mayo)
• 1 tablespoon curry powder
• 1 tablespoon Dijon mustard
• 1 teaspoon lemon juice
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the asparagus with olive oil, salt, and pepper, and roast for 15-20 minutes until tender and slightly charred.
2. In a large bowl, combine the shredded chicken, roasted asparagus, and chopped pecans.
3. In a small bowl, whisk together the mayonnaise, curry powder, Dijon mustard, lemon juice, salt, and pepper until smooth.
4. Pour the curry dressing over the chicken, asparagus, and pecan mixture, tossing gently to coat evenly.
5. Garnish with fresh parsley for added color and flavor, and serve immediately, or refrigerate for 30 minutes to let the flavors meld.

This keto chicken curry salad with roasted asparagus and pecans brings a savory, crunchy, and creamy mix of textures and flavors.

The roasted asparagus adds a smoky depth that pairs perfectly with the tangy curry dressing, while the pecans provide a nutty crunch that elevates the entire dish.

Keto Chicken Curry Salad with Eggplant and Tahini

This flavorful keto chicken curry salad uses roasted eggplant and tahini to create a creamy, rich base.

The eggplant provides a soft, savory texture, while the tahini gives the salad a nutty, creamy richness that complements the bold curry flavors.

Ingredients:

• 2 cups cooked chicken breast, shredded
• 1 cup roasted eggplant, cubed
• 2 tablespoons tahini
• 1/4 cup mayonnaise (or sour cream for extra tang)
• 1 tablespoon curry powder
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Cube the eggplant and toss it with olive oil, salt, and pepper. Roast for 20-25 minutes until golden and tender.
2. In a large bowl, combine the shredded chicken and roasted eggplant.
3. In a small bowl, whisk together the tahini, mayonnaise, curry powder, lemon juice, salt, and pepper until smooth and creamy.
4. Pour the curry dressing over the chicken and eggplant mixture, tossing gently to coat evenly.
5. Garnish with fresh cilantro for added freshness and flavor, and serve immediately, or refrigerate for 30 minutes to allow the flavors to meld.

This keto chicken curry salad with eggplant and tahini offers a unique, creamy texture with earthy, roasted eggplant and the rich flavor of tahini.

The curry dressing ties everything together, creating a flavorful, low-carb dish that’s both hearty and satisfying.

Keto Chicken Curry Salad with Roasted Red Peppers and Goat Cheese

This vibrant keto chicken curry salad combines roasted red peppers and tangy goat cheese with a creamy curry dressing.

The sweetness of the peppers and the richness of the goat cheese make this salad a satisfying and flavorful low-carb option.

Ingredients:

• 2 cups cooked chicken breast, shredded
• 1/2 cup roasted red peppers, chopped
• 1/4 cup goat cheese, crumbled
• 1/4 cup mayonnaise (or Greek yogurt for tanginess)
• 1 tablespoon curry powder
• 1 tablespoon red wine vinegar
• Salt and pepper to taste
• Fresh basil or parsley for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Roast the red peppers until charred (about 20 minutes), then peel, deseed, and chop them.
2. In a large mixing bowl, combine the shredded chicken, roasted red peppers, and crumbled goat cheese.
3. In a small bowl, whisk together the mayonnaise, curry powder, red wine vinegar, salt, and pepper until smooth and creamy.
4. Pour the curry dressing over the chicken, peppers, and goat cheese mixture, tossing gently to coat evenly.
5. Garnish with fresh basil or parsley for added color and flavor, and serve immediately, or refrigerate for 30 minutes to allow the flavors to meld.

This keto chicken curry salad with roasted red peppers and goat cheese is a creamy and tangy delight, combining the sweetness of roasted peppers with the savory richness of goat cheese.

The curry dressing enhances the flavor profile, making this salad a perfect addition to your low-carb meal options.