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 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 620 · Prot 38 · Carbs 31 · 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 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 15 Grams
Curry powder 5 Grams
Salt 1 Tsp
Black pepper 0.5 Tsp

To serve

Baby gem lettuce 2 Piece

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

Cooking Time: 20 min

Cals 620 · Prot 38 · Carbs 31 · 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 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 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 15 Grams
Curry powder 5 Grams
Salt 1 Tsp
Black pepper 0.5 Tsp

To serve

Baby gem lettuce 2 Piece
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