Keto Curry Chicken Salad
Low carb keto lunch recipe
Arthur Andrew Medical
A great low carb curry chicken salad
2 Chicken Breasts
1 Stalk Green Onion (about 1/2 cup)
3 Stalks Celery
2 tbsp Fresh dill (chopped)
1/4 cup Mayonnaise (Avocado or Olive Oil)
1 tsp Curry Powder
1 tbsp Apple Cider Vinegar (ACV)
4 drops Liquid Stevia
1/2 Lemon (Juiced)
Combine mayonnaise, mustard, apple cider vinegar (ACV), lemon juice and curry into medium size mixing bowl.
Chop celery, Green onion, Fresh dill, and add to medium mixing bowl.
Add salt and pepper to chicken breasts. Lightly add olive oil.
Heat skillet to medium and cook breasts until done. Add lid and let stand until internal temperature reaches 165.
Slice breasts into cubes, and add to mixing bowl.
Mix all ingredients together using a spatula or an electric mixer until chicken is slightly shredded. With will allow mixture to penetrate the chicken.