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  • Larissa Spafford, FNTP & AIP Certified Coach

Turmeric Chicken Salad Recipe

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

Turmeric Chicken Salad

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.

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