High-Protein Curry Chicken Salad (GLP-1 Friendly) – Quick, Flavorful, and 25g Protein Per Serving

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Prep Time 10

Total Time 10

Servings: 4 servings

Cooked chicken breast (about 1.25–1.5 pounds, roughly 4 cups chopped or shredded)
Plain nonfat or 2% Greek yogurt (3/4 cup)
Light mayonnaise (2 tablespoons) for creaminess without too much fat
Curry powder (1.5–2 teaspoons, to taste)
Ground turmeric (1/4 teaspoon, optional for color and extra warmth)
Lemon juice (1–2 tablespoons) or lime juice
Dijon mustard (1 teaspoon)
Honey (1–2 teaspoons) or a small crisp apple (1/2 cup finely diced) for a light sweet note
Celery (2 ribs, finely diced)
Red onion (1/4 small, finely minced) or green onions
Fresh cilantro or parsley (2–3 tablespoons chopped)
Golden raisins or dried cranberries (2 tablespoons, optional)
Salt and black pepper
Optional add-ins: chopped almonds or cashews (2 tablespoons), cucumber, bell pepper, or a handful of baby spinach for serving

Prep the chicken: If using rotisserie chicken, remove skin and bones. Chop or shred about 4 cups of meat. Smaller pieces blend better with the dressing.
Make the dressing: In a large bowl, whisk Greek yogurt, light mayo, curry powder, turmeric, lemon juice, Dijon, and honey. Start with 1.5 teaspoons curry and adjust. Season with 1/2 teaspoon salt and a few grinds of pepper.
Add the crunch and color: Stir in celery, red onion, and cilantro. If using raisins, add them now so they soften slightly in the dressing.
Fold in the chicken: Add the chicken and mix until evenly coated. If it’s too thick, splash in 1–2 teaspoons of water or more lemon juice.
Taste and adjust: Add more salt, pepper, or curry to your liking. If you want extra brightness, a pinch of lemon zest is great.
Serve your way: Spoon over mixed greens, tuck into a whole-grain wrap, or serve with cucumber rounds. For extra protein, pair with a hard-boiled egg on the side.