Turmeric Chicken Salad

Turmeric Chicken Salad (AIP)

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

Ingredients:Turmeric Chicken Salad (AIP)

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!





Jesse St. Jean

Jesse St. Jean

I am many things: a wife, a daughter, a sister, a nutritional therapist, a dog-mom… and I’m an autoimmune warrior.


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Nutritional therapist Jesse

Hi, I'm Jesse

I empower women autoimmune warriors to reclaim their health by teaching each woman how to make the right food choices to heal her body while confidently owning her journey so she can live a vibrant life with chronic illness.


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