Grilled Curry Chicken Salad (Keto Whole 30)
This easy to make curry seasoned grilled fall chicken salad is warm, lightly spiced, and a healthy way to enjoy dinner or lunch throughout the week.
Servings 8
Calories 357kcal
Ingredients
- 4 Butterflied Chicken Breasts
- 1/2 Red Onion diced small
- 2 Celery Stalks diced small
- 1 cup Grapes halved
- 1/2-3/4 cup Mayo
- 3 Tbsp. Curry powder divided
- Salt & Pepper to taste
Instructions
- Preheat your grill to 400 F and grease your grates with a high smoke point oil.
- Butterfly your chicken breasts or completely halve them. Pat them dry and coat them in salt, pepper, and 2 Tbsp. of the curry powder and set them aside.
- Dice up the onion, celery, and halve the grapes and set aside.
- Grill the chicken, 3-4 minutes per side until each piece reaches 165 F internally. Remove them from the grill and let them cool before cutting.
- In a mixing bowl, combine the diced curry chicken, the veggies and grapes, and mix in the mayo, remaining curry powder, and a little more salt and pepper. Stir so everything is nicely coated. Add mayo as needed/ desired.
- Serve right away or in a few hours for more intense flavor!
Notes
Serve by itself, over lettuce, or on a low carb bun (like a chaffle).
Nutrition
Serving: 1g | Calories: 357kcal | Carbohydrates: 6g | Protein: 20g | Fat: 28g | Saturated Fat: 5g | Polyunsaturated Fat: 23g | Cholesterol: 65mg | Sodium: 309mg | Fiber: 2g | Sugar: 4g