Turmeric, Avocado Chicken Salad

Adulting is like … can I make double for tomorrow and will it still taste as good?
The answer to BOTH of these questions is YES!
 
Turmeric is known for its potent anti-inflammatory benefits and its bright, yellow color. One of the active compounds is called curcumin. It is most readily absorbed in the presence of black pepper and a source of fat.  
 
Fresh avocado and plain yogurt are options I used to replace processed mayo. Conventional mayo often has vegetable oils and conventionally raised factory eggs, both of which, in my opinion can be pro-inflammatory. So I opt for options that better support my heart, brain, nervous system, and tissues.
 

Ingredients:

  • 2 cups cooked, shredded chicken (either breast or thigh) – for vegan option use chickpeas, tempeh, or jackfruit! Meal pre
  • 1/4 cup diced sweet or red onion
  • 1 avocado, mashed with a fork
  • 1- 6-oz container of plain yogurt of choice
  • 1 tsp dijon mustard
  • 1 tsp turmeric
  • 1/2 tsp black pepper
  • 1/4 tsp pink salt
  • 1/2 lime, juice and zest (if you like lemon, swap that in!)

Instructions:

  • Mix all ingredients, except for chicken and onions, in a bowl and thorough combine.
  • Add chicken and onions, and mix.
  • Best served after ingredients sit together 1-2 hours but can be eaten immediately.
  • Serve on wrap or bread of choice with toppings like roasted red peppers, microgreens, tomato, cucumber slices, or more onion!

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