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High Protein Curried Chicken Salad – LOW CAL

Curried Chicken Salad – LOW CAL

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Course: Main Meals
Keyword: Week 11
Cooking Method: Oven
Recipe Type: Poultry, Salads
Servings: 2 servings
Calories: 433kcal


  • 14 oz chicken breasts
  • cups celery diced, (small dice),(decreased to 2 cups) 
  • ¾ cup carrot diced
  • ¼ cup Primal Kitchen mayonnaise
  • 1 tbsp curry powder  + 1 tbsp
  • tsp salt
  • 1/16 tsp powdered stevia
  • ¼ cup green onions sliced, (optional) 


  • PREHEAT oven to 375°F. Spray a baking sheet with non-stick cooking spray.
  • SEASON chicken breasts with salt and pepper and bake for 20-25 minutes, until cooked through.
  • WHILE the chicken bakes, whisk together the mayonnaise, curry powder, salt, and stevia in a large bowl.
  • REMOVE the chicken from the oven and allow to cool slightly.
  • CHOP the chicken breasts into small pieces and add to the bowl with the dressing.
  • ADD the celery and carrots and mix until everything is coated with dressing.
  • GARNISH with sliced green onion, if desired, and refrigerate until ready to serve.


Calories: 433kcal | Carbohydrates: 9g | Protein: 40g | Fat: 30g | Fiber: 3g | Net Carbs: 6g

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