web analytics

Low-Carb Curried Chicken Salad with Asparagus and Pine Nuts

When we updated the photos for this Low-Carb Curried Chicken Salad with Asparagus and Pine Nuts, we couldn’t stop talking about how delicious it was. Use Salad Recipes to find more low-carb salads like this one!

Click here to PIN Low-Carb Curried Chicken Salad with Asparagus and Pine Nuts!

Low-Carb Curried Chicken Salad with Asparagus and Pine Nuts found on KalynsKitchen.com

I’ve been waiting to feature this Low-Carb Curried Chicken Salad with Asparagus and Pine Nuts because in Utah we kept getting rainy weather, so I thought a cold chicken and asparagus salad might be pushing it a bit. But then I noticed when I checked my blog stats that an old collection of The BEST Low-Carb and Keto Salads for Summer Dinners had gone crazy on Pinterest, so I decided at least some of you are ready for salads!

I’m a huge salad fan, and some of my favorite restaurant meals are salads that I order over and over and never get tired of. And when I ate the leftovers from this salad for breakfast the day after we shot the new photos, oh how I wished there was a bit more left over.

For the updated version we used pre-cooked and cut up rotisserie chicken from Costco, which made the salad a lot easier to make. This salad also has asparagus which I know some people don’t have warm fuzzy feelings about, and if you want to try a different veggie, I think barely-blanched sugar snap peas, broccoli, or green beans would also be good. And when we were making this salad to get new photos we switched out the peanuts in the original salad for pine nuts, which were an amazing change!

And as soon as you’re done with your Cinco de Mayo dinner it will be time to think about the menu for Mother’s Day, and I think this is a salad most moms might like. I’m going to be making this again soon, and I hope you’ll try this one if you like these flavors.

(Low-Carb Curried Chicken Salad with Asparagus and Pine Nuts was updated with new photos and better instructions in April 2019 and we changed it quite a bit from the original recipe that started with raw chicken breast and used peanuts. Here’s the old Printer Friendly Recipe in case anyone was a fan of the original version.)

Low-Carb Curried Chicken Salad with Asparagus and Pine Nuts found on KalynsKitchen.com

(This is just a summary of the steps. See the recipe below for complete directions.) Cut asparagus on the diagonal into pieces and then blanch in salted water. While you’re waiting for water to come to a boil and cooking asparagus, zest the lemon and squeeze the juice. (You can use a fine cheese grater if you don’t have a lemon zester.) Whisk together ingredients to make the curry dressing.

After three minutes, drain asparagus well. Lay out a paper towel on the counter and spread out the asparagus, then cover with another paper towel and blot away as much water as possible. Let asparagus cool while you cut up enough cooked chicken to make 4 cups.

Slice green onions on the diagonal and measure out the pine nuts (or nuts of your choice.) Combine diced chicken and asparagus with desired amount of dressing. Gently stir in the green onion and pine nuts, season to taste with salt and fresh-ground black pepper, and serve.

Low-Carb Curried Chicken Salad with Asparagus and Pine Nuts found on KalynsKitchen.com

We saved a few pine nuts to sprinkle on the top! This can be kept in the fridge for a few hours before serving, and it was still amazing as leftovers when it had been in the fridge overnight, so if you’re cooking for a few people you could certainly double the recipe.

More Tasty Low-Carb Chicken Salads:

Low-Carb Shredded Chicken Salad with Green Olives, Celery, and Green Onions ~ Kalyn’s Kitchen
Keto Chicken Salad with Avocado ~ Give Recipe
Low-Carb Chicken Salad with Basil and Parmesan ~ Kalyn’s Kitchen
Grilled Chicken Greek Salad ~ The View from Great Island
Low-Carb Greek Peperoncini Chicken Salad ~ Kalyn’s Kitchen
Chicken, Bacon, Ranch Layer Salad ~ Melissa’s Southern Style Kitchen
Low-Carb Chicken and Avocado Salad with Lime and Cilantro ~ Kalyn’s Kitchen

Weekend Food Prep:

This recipe has been added to a category called Weekend Food Prep  to help you find recipes you can prep or cook on the weekend and eat during the week!

Low-Carb Curried Chicken Salad with Asparagus and Pine Nuts

Low-Carb Curried Chicken Salad with Asparagus and Pine Nuts is so delicious that if you like these ingredients you’ll want to make it over and over!

Ingredients:

Salad Ingredients:

  • 1 lb fresh asparagus, trimmed and cut into diagonal 2 inch pieces
  • 1 lemon (zest the skin and then squeeze the juice)
  • 4 cups cooked chicken breast, cut into 1 inch pieces (We used rotisserie chicken breast that comes in a package at Costco)
  • 1 cup sliced green onion (Please use the full amount; this is so good in the salad!)
  • 1/2 cup pine nuts, or other nuts of your choice
  • salt and fresh-ground black pepper to taste

Dressing Ingredients:

  • 2 T buttermilk, sour cream, or Greek Yogurt
  • 1/3 cup mayo
  • 1 T fresh-squeezed lemon juice (or use more if you really like lemon)
  • 1 T curry powder (or a little more)
  • 2 tsp. Dijon Mustard
  • 2 tsp. lemon zest (or a little more)
  • 1/4 tsp. sea salt

Directions:

  1. Bring a pot of salted water to a boil. Hold one piece of asparagus in both hands and bend until it snaps to see where the woody part ends; then trim all the asparagus to that length. Cut asparagus on the diagonal into pieces and then cook in salted water for 3 minutes. (Don’t overcook!)
  2. While you’re waiting for water to come to a boil and cooking asparagus, zest the lemon and then cut lemon in half and squeeze the juice. (Use a fine cheese grater if you don’t have a lemon zester.)
  3. Whisk together buttermilk (or sour cream or Greek yogurt), mayo, lemon juice, curry powder, Dijon mustard, lemon zest and sea salt to make the curry dressing. Start with the original amount of lemon juice and zest and taste to see if you want a bit more lemon.
  4. After it cooks exactly three minutes, drain asparagus into a colander placed in the sink and let it drain well. Then lay out a paper towel on the counter and spread out the asparagus on the towel. Then cover with another paper towel and gently press down to blot away much water as possible.
  5. Let asparagus cool while you cut up enough cooked chicken to make 4 cups.
  6. Slice green onions on the diagonal and measure out the pine nuts (or nuts of your choice.)
  7. Combine diced chicken and asparagus with desired amount of dressing; you may not need all the dressing if you prefer your salads to be fairly dry.
  8. Gently stir in the green onion and pine nuts.
  9. Season the finished salad to taste with salt and fresh-ground black pepper, and serve.
  10. This salad can be kept in the fridge for a few hours before serving, and it was still amazing as leftovers when it had been in the fridge overnight, so if you’re cooking for a few people you could certainly double the recipe. If you have any extra dressing you might want to add a bit more right when you serve the salad.

Notes:

This recipe adapted from The South Beach Diet Taste of Summer Cookbook., although I changed it quite a bit from their recipe.

All images and text ©

Low-Carb Curried Chicken Salad with Asparagus and Pine Nuts found on KalynsKitchen.com

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Low-Carb Curried Chicken Salad with Asparagus and Pine Nuts would be approved for low-carb diet plans as well as any phase of the South Beach Diet.  South Beach would recommend light mayo and other diet plans would prefer the full-fat variety so take your choice on that!

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into this nutrition analyzer, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

Low-Carb Curried Chicken Salad with Asparagus and Pine Nuts found on KalynsKitchen.com

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Leave a Reply

Your email address will not be published. Required fields are marked *

34 comments on “Low-Carb Curried Chicken Salad with Asparagus and Pine Nuts”

  1. Just made this and it’s delicious! Thanks for sharing this recipe.

  2. Got the perfect dish I was looking for. Every time when I visit this website I get something special to try. Thanks for your amazing ideas and mouthwatering recipes. Love from India.

    Cheers

    Raushan

  3. This was great! really enjoyed it. thanks

  4. I read this recipe just before lunch and was pretty sure I had everything but the asparagus. So I planned to make it with celery like a regular chicken salad. Well, I was missing a couple more ingredients so my salad is a bit different. But the dressing! I made the letter and it’s awesome! My lunch today is still yummy but I can’t wait to make this again with ALL of the correct ingredients! 

  5. I love curry and can’t wait to try this with pine nuts, that’s a very tasty twist!

  6. Nikki, so glad you enjoyed it and I love the way you adapted the recipe to use what you have. That's what good cooking is all about!

  7. This is crazy tasty. I was a lemon short but I "made up for it" with some extra curry . . because how could that be a bad idea. Hah! It was a little hot so I used the whole six oz container of yogurt. Yum!

  8. Eric, fun hearing how you adapted it; sounds good!

  9. Great recipe! I switched out the chicken for grilled tofu (gf is vegi) and the mayo for veganise (just don't like mayo much), and added in cashews and dried cranberries. It was awesome! Looking forward to more of your dishes.

  10. Great way to enjoy the seasonal asparagus! I can always go for for some more curried dishes!

  11. Kevin, thanks! Anything with the flavors of curry is always a hit with me.

  12. Marie, my pleasure. Love the format of your site.

  13. You always have amazing recipes! Thanks for sharing them on the M&T Spotlight 🙂

  14. Jennie, so glad you like it. The extra lemon juice really bumped up the flavor.

  15. This is PERFECT!!! I have been craving something curry the past week and I can't think of anything better right now!!! Thanks for the inspiration- and a healthy one 🙂

  16. delicious!!!!

  17. Joanne, thanks. I couldn't stop eating it the day I made the salad!

  18. What a crazy combo! I am so intrigued by the mix of curries with peanuts. Sounds like something I would love!

  19. I ate it room temperature (the chicken had cooled down and the other ingredients were all cold.) I think you could refrigerate it for a few hours, but when I refrigerated it overnight I thought a lot of the dressing was absorbed into the chicken.

  20. Kalyn, do you eat this chicken salad warm then? Thanks!

  21. Sues, we must make sure we meet each other next time! I've been following your blog for a long time as well. Glad you like the salad.

  22. This is beautiful! And sounds like it would be so much better than a typical chicken salad… And much more nutritious, too 🙂

    I'm sorry we didn't get to meet up with you this weekend, too! We saw your panel a couple years ago at the BlogHer tour in Burlington, MA (feels like so long ago!) and have been following you since 🙂

    Sues

  23. Cara and Chloe, glad you like it!

    Sally your mom must have been a good cook!

  24. This sounds great, Kalyn! I use A LOT of lemon juice and often squirt some on chicken or pork as it is sauteeing – I grew up watching my Mom doing it, I guess it's in my genes 🙂

    everything about this salad makes me want to grab a fork and eat a bowl right now!

  25. This looks great – I will definitely be trying this recipe out soon since I love curry and think it would be a great substitute!

  26. What an interesting combination! Love the peanuts with the curry sauce.

  27. Lydia, I found that so interesting and really liked the results.

    Jenn, glad you like the recipe.

  28. This recipe will be perfect for a leftover chicken from my house. I, too, could definitely try doing the lemon juice while sauteing the meat, and the salad will be packed for lunch or after a few routines at the gym. Thanks for sharing.

  29. I love curried chicken salad, and often add raisins and cashews to give that real traditional curry taste. I'm definitely going to try adding lemon juice to the pan when I'm sauteing chicken breasts for salads.

Leave a comment »