Turmeric Chicken Salad
This easy Turmeric Chicken Salad recipe is low carb and full of flavor with healthy benefits like antioxidants.
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I spent the last few days at a conference in Arizona at a conference for bloggers. It was a wonderful experience. I met so many smart, passionate, successful ladies who taught me so much. I also ate way too many brownies, cookies, and cupcakes. It was so good but now that the fun is over and I’m back home I am looking forward to getting back into my usual eating routine. The first thing I did was make up a big batch of Turmeric Chicken Salad. It’s a creamy, flavorful chicken salad packed with all of the health benefits of turmeric.
I talked the other day about coming up with lunch ideas that weren’t just your normal boring sandwich and my Turmeric Chicken Salad recipe totally fits the bill. It makes 4 servings so it’s simple to mix up on a Sunday night and then portion out for lunches during the week, or it makes a super easy dinner on nights when I don’t get home in time to cook. I started adding turmeric to my recipe because turmeric has so many proven health benefits. It’s an anti-inflammatory and it is full of antioxidants. I love the rich yellow color and the slightly earthy flavor it adds to the chicken while still giving you all of those healthy extras.
The recipe for turmeric chicken salad is simple. You boil a couple of chicken breasts and then chop them up. Add them to a bowl with mayonnaise, turmeric, lemon juice, garlic powder, onion powder, salt to taste and mix everything together. I like it best the next day, I think it gives the turmeric a chance to mellow out and mix with all of the other flavors. It’s a super easy, healthy, low carb recipe that will feed you for days! Perfect for getting back in the swing of things after a long weekend with good friends and lots of food :).
Turmeric Chicken Salad
- 1 pound Chicken Breast
- ¼ cup Mayonnaise
- 1 Lemon, juiced
- 1 teaspoon Turmeric
- ¼ teaspoon Garlic Powder
- ¼ teaspoon Onion Powder
- Drop chicken in a pot of boiling water and let it cook for about 20 minutes or until cooked through.
- Let chicken cool and then chop it into 1/2 inch cubes.
- Mix chicken and all remaining ingredients together in a bowl.
- Cover and refrigerate overnight.