Turmeric Chicken Salad Recipe

Nutrient Rich | AIP Elimination Phase Friendly | Gluten & Dairy Free

serves 4

For the sauce:

Zest of 1 lime

Juice of 1 lime

3 cloves garlic

3" piece of fresh ginger

2 tablespoons coconut aminos

2 tablespoons extra virgin olive oil

1 tablespoon fish sauce (sugar free)

2 teaspoons turmeric

For the salad:

4 cups baby spinach leaves

1.5 pounds cooked chicken, chopped (I used thighs cooked in an Instant Pot)

1 cup coconut flakes, toasted

1/2 cup red onion, diced (about 1/4 of an onion)

3 radishes, quartered and thinly sliced

3 medium carrots, chopped

2 stalks celery, chopped

2 apples, I used gala for a touch of sweetness. Green also tastes great!

1 bunch cilantro, chopped

Directions:

Combine all sauce ingredients in a blender. Alternatively, you can mince the garlic and ginger then mix all sauce ingredients in a small bowl.

In a large bowl, combine the salad ingredients. Add the sauce and mix well to evenly coat all ingredients.

Divide spinach leaves among 4 plates. Top with salad and enjoy!

If you enjoy this recipe, there's more in my e-cookbook! Find it here.