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Keto Curry Chicken Salad in a dark grey patterned bowl with an orange linen napkin at bottom right corner and mint leaves on left.
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5 from 1 vote

Keto Curry Chicken Salad (Madras style)

Our Keto Curry Chicken Salad is a healthier version than most as we use a delectably zingy citrus cumin vinaigrette. A satisfying main meal salad for any occasion.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Salad
Cuisine: Indian
Keyword: curry chicken, keto salad, low carb salad
Difficulty: Intermediate
Diet: dairy free, Gluten free, Keto, Low Carb, nut free, Paleo, Whole30
Servings: 4 as a main
Calories: 450kcal


  • 1 Char Grill Pan or Non Stick Frypan
  • 1 Salad Spinner


For the Madras chicken

  • 6 chicken tenderloins (approximately 350 grams or 12.3 ounces)
  • 2 tablespoons coconut oil, metled
  • 2 teaspoons Madras curry powder*

For the salad

  • 60 grams mixed salad leaves (2 cups, tightly packed approximately 2.11 ounces)
  • 100 grams carrot (1 medium, approximately 3.5 ounces)
  • 100 grams Lebanese cucumber (1 medium, approximately 3.5 ounces)
  • 350 grams avocado (1 medium, approximately 12.3 ounces)
  • ¼ cup mint leaves
  • Sea salt and cracked black pepper

For the vinaigrette

  • 3 tablespoons coconut oil, melted
  • 1 tablespoon olive oil, extra virgin
  • 2 tablespoons lime juice
  • 2 tablespoons lemon juice
  • 2 teaspoons cumin seeds, toasted


  • Cut your chicken tenders in half lengthwise to make 12 pieces. Then place them in a medium bowl with the melted coconut oil, the madras powder, then season and mix until combined, allow to marinate while you are preparing the rest of the ingredients.
  • Peel your carrot, wash, trim the ends, cut it in half lengthwise and slice on the diagonal.
  • Wash your cucumber, cut in half and remove the seeds with a teaspoon, then slice on the diagonal.
  • Wash your mixed salad leaves and spin dry using a salad spinner.
  • Wash the mint, shake and pat dry then strip the leaves from the stems.
  • Peel your avocado, remove the pit then cut into slices.
  • Heat a non-stick frypan or chargrill pan on your stove until hot, then add the chicken tenderloins. Cook the chicken tenders, in batches, in the hot pan until lightly browned and cooked through, about 3-4 minutes per side. See my tips in the post on how to tell if your chicken is cooked.
  • Add all your vinaigrette ingredients to a glass jar and shake until emulsified.
  • Place all your vegetables in a mixing bowl, pour the dressing over the salad, season with salt and pepper and toss until the salad is well coated with the dressing. Taste and adjust to your liking.
  • Arrange the salad on one side of a large salad platter and the chicken tenders on the other. Serve and Enjoy!



Calories: 450kcal | Carbohydrates: 14g | Protein: 21g | Fat: 37g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 133mg | Potassium: 957mg | Fiber: 7g | Sugar: 3g | Vitamin A: 4673IU | Vitamin C: 22mg | Calcium: 52mg | Iron: 2mg