Creamy Curried Chicken Salad

with Crunchy Lettuce

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low-carb
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low-carb
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Instructions

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1 Chop chicken

Chop each chicken breast in half as if you were cutting a burger bun, so you are left with two thinner chicken escalopes. 

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2 Fry chicken

Heat a pan over a medium-high heat with a generous drizzle of oil. Once hot, add the chicken and fry with a pinch of salt for 3 min on each side until golden and cooked through. 

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3 Add spices

Once the chicken is cooked, remove the pan from the heat. Add the madras curry (spicy!)garlic and onion powder. Turn the chicken in the spices, then transfer everything to a plate (including the pan juices and spices). Refrigerate for 5 min until slightly cooled.

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4 Prep salad

Meanwhile, chop the cashew nuts (see pro tip) and raisins roughly. Finely chop the chives (reserve some for garnish). 

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5 Salad

Once the chicken has cooled, chop it into cubes. Transfer it to a bowl (along with the oil and spices). Add the cashew nutsraisinschivesmayonnaisesour cream and honey. Season with curry powdersalt and pepper. Mix well.

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6 Serve

Separate the gem lettuce leaves and arrange them on a serving plate or among individual plates. Scoop the curry chicken salad over the top. Garnish with the remaining chives.

Tips for fussy eaters

Prepare a creamy chicken pasta sauce for them and serve it with - pasta!

Pro tip

Not on a strict low-carb diet? Serve the curried chicken salad and the lettuce leaves as a sandwich filling.

This British staple was first cooked for the coronation of Queen Elizabeth II in 1953.

Cooking Time: 20 min

Cals 604 · Prot 38 · Carbs 26 · Fat 39

Gluten-Free

Ingredients

Number of people

Chicken

Chicken breast 300 Grams
Vegetable oil 2 Tbsp
Salt 0.5 Tsp
Madras curry powder 4 Grams
Garlic powder 4 Grams
Onion powder 4 Grams

For salad

Cashew nuts 40 Grams
Golden raisins 30 Grams
Fresh chives 15 Grams
Mayonnaise 50 Grams
Sour cream 60 Grams
Honey 20 Grams
Curry powder 5 Grams
Salt 1 Tsp
Black pepper 0.5 Tsp

To serve

Baby gem lettuce 2 Pieces

This British staple was first cooked for the coronation of Queen Elizabeth II in 1953.

Cooking Time: 20 min

Cals 604 · Prot 38 · Carbs 26 · Fat 39

Gluten-Free

Instructions

photo

1 Chop chicken

Chop each chicken breast in half as if you were cutting a burger bun, so you are left with two thinner chicken escalopes. 

photo

2 Fry chicken

Heat a pan over a medium-high heat with a generous drizzle of oil. Once hot, add the chicken and fry with a pinch of salt for 3 min on each side until golden and cooked through. 

photo

3 Add spices

Once the chicken is cooked, remove the pan from the heat. Add the madras curry (spicy!)garlic and onion powder. Turn the chicken in the spices, then transfer everything to a plate (including the pan juices and spices). Refrigerate for 5 min until slightly cooled.

photo

4 Prep salad

Meanwhile, chop the cashew nuts (see pro tip) and raisins roughly. Finely chop the chives (reserve some for garnish). 

photo

5 Salad

Once the chicken has cooled, chop it into cubes. Transfer it to a bowl (along with the oil and spices). Add the cashew nutsraisinschivesmayonnaisesour cream and honey. Season with curry powdersalt and pepper. Mix well.

photo

6 Serve

Separate the gem lettuce leaves and arrange them on a serving plate or among individual plates. Scoop the curry chicken salad over the top. Garnish with the remaining chives.

Tips for fussy eaters

Prepare a creamy chicken pasta sauce for them and serve it with - pasta!

Pro tip

Not on a strict low-carb diet? Serve the curried chicken salad and the lettuce leaves as a sandwich filling.

Ingredients

Number of people

Chicken

Chicken breast 300 Grams
Vegetable oil 2 Tbsp
Salt 0.5 Tsp
Madras curry powder 4 Grams
Garlic powder 4 Grams
Onion powder 4 Grams

For salad

Cashew nuts 40 Grams
Golden raisins 30 Grams
Fresh chives 15 Grams
Mayonnaise 50 Grams
Sour cream 60 Grams
Honey 20 Grams
Curry powder 5 Grams
Salt 1 Tsp
Black pepper 0.5 Tsp

To serve

Baby gem lettuce 2 Pieces
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