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.


  • 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!)


  • 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!

Follow, share, and like us on Social Media!

Shop the Recipe Now