Need a quick and flavorful lunch that doesn’t involve turning on the stove with just a handful of simple ingredients, it delivers a satisfying combo of tangy, creamy, and warmly spiced perfect for a low effort lunch, snack, or even a light dinner.

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It’s also a great way to use up leftover shredded chicken. No fancy ingredients, no fuss just mix and go.

If you looking for a creamy recipe that doesn’t use mayonnaise and can fit in with a flexi carnivore diet this is a great tasty option.

Ingredients

1 cup (or more) pre-cooked shredded chicken
⅓ cup sour cream
⅓ cup plain yogurt (Greek or regular)
1 teaspoon curry powder

Instructions

In a medium bowl, combine the sour cream, yogurt, and curry powder. Mix until smooth and well blended.
Add the shredded chicken and stir until everything is coated in the creamy curry mixture.
Taste and adjust seasoning if needed add a pinch of salt, pepper, or an extra dash of curry powder or dried chili flakes for more kick.
Serve immediately.

Serving Ideas

I had this with a durian smoothie for a filling lunch.
Spoon it into lettuce cups for a low-carb wrap
Serve on toasted sourdough or in a pita for a quick sandwich
Add it to a grain bowl with rice or quinoa
Enjoy it as a protein-packed dip with veggie sticks

This recipe is high in protein from the chicken and yogurt, and the mix of sour cream and yogurt keeps it light but satisfying. Curry powder adds flavor without needing a long list of spices, and you can easily scale the spice level to your taste.

It’s also easy to make ahead and lasts well in the fridge for up to 3 days making it ideal for meal prep or lazy lunches. Just make sure to cover to stop it from drying out in the fridge.

I used a pre-cooked packet of chicken for convenience but check for additives or cook your own chicken and cool to then shred for the recipe.