Chicken salad is a summer staple in my opinion and with 4th of July cookouts on the horizon you may be looking for an AIP friendly holiday picnic recipe to share with your friends and family. Well, what if I told you you could not only wow your friends with a delicious dairy free, egg free chicken salad recipe, but get some extra anti-inflammatory benefits at the same time? This turmeric chicken salad recipe will do just that!
Turmeric is the spice in curry that gives it its yellow color and it has been used in India for thousands of years to season food but also provide healing. Turmeric contains substances called curcuminoids, the most important of which is curcumin. Studies on curcumin have shown that is an effective and strong anti-inflammatory and anti-oxidant and it even rivals so anti-inflammatory drugs (1) Curcumin blocks NF-kB, a molecule that travels into the nuclei of cells and turns on genes related to inflammation. (2)
Now I will say that many of these studies are looking at extracted curcumin that is in high concentrated doses, so to receive the maximum therapeutic effects of curcumin you would need to consume more than what is available in dietary turmeric alone. However, curcumin is the primary component of turmeric and still provides anti-inflammatory properties when in the form of the spice.
Adding turmeric to this chicken salad adds a unique kick that your family and friends will love, it still tastes like the delicious chicken salad you know and love, and it has a lovely anti-inflammatory kick! It will make a nice addition to your AIP 4th of July parties this year!
Turmeric Chicken Salad
2-4 Chicken breasts, cooked and shredded
2 Green onions finely chopped
½ cup Red grapes halved
2 stalks of celery diced
Coconut cream from 1 can of coconut milk
2 TSP Garlic powder
1 TSP Turmeric
½ TSP Dill
½ TSP Cilantro
Salt to taste
Dash of powdered Ginger
In a large mixing bowl combine your shredded chicken, green onions, grapes, and celery. In a small bowl combine the coconut cream from one can of coconut milk along with all your spices and stir to combine. Pour your dressing over your chicken and mix until combined. Enjoy!
What a lovely recipe! I love chicken and I sotimes get bored with the same old recipes, so next time I am definately trying your turmeric chicken salad! I love the idea of adding grapes to it 🙂
I might even add some chopped onion to this, too. I don’t have any grapes on hand so I’ll add in some Craisins, which is what we usually have in our chicken salad anyway. Hadn’t thought of using my turmeric in here, so this is great!! Thanks for the idea 😀
Yummy! This has become my lunch go to. Thank you!
yay! I’m glad you enjoyed it!
Coconut does not agree with me. What if you substituted avocado?
that would be good, it will just be thicker and green.
Is coconut cream just the hard part at the top of the can?
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