Chicken salad has always been a comforting, go-to meal for many. For me, it’s a dish that evokes childhood memories. Growing up, chicken salad was my dad’s compromise when I refused to eat tuna melts for lunch. While I couldn’t stomach tuna as a child, swapping in chicken made lunchtime enjoyable—and it sparked a lifelong love for chicken-based salads.
Today, I’m sharing a bright and flavorful take on this classic: Turmeric Chicken Salad. Using fresh turmeric root, this version is packed with antioxidants, anti-inflammatory benefits, and vibrant flavor. It’s creamy, crunchy, gluten-free, and perfect for a quick lunch or meal prep.
Why This Turmeric Chicken Salad is Special
What sets this chicken salad apart is the use of fresh turmeric root. Turmeric adds more than just color—it provides a subtle earthy, gingery flavor and a nutritional boost that’s hard to beat. Paired with tarragon, cinnamon, and a touch of sweetness from raisins, this salad transforms a simple lunch into something memorable.
Unlike traditional chicken salads loaded with mayonnaise, this version uses plain Greek yogurt for creaminess. Greek yogurt not only gives the salad a silky texture but also adds protein and keeps the dish light and fresh.
Whether you’re making a quick weekday lunch, using leftover chicken, or just craving a wholesome, flavorful salad, this turmeric chicken salad is versatile and easy to prepare.
Ingredients That Make the Salad Shine
The recipe relies on a handful of simple, fresh ingredients that complement each other perfectly:
- Shredded cooked chicken – either breast or thigh, depending on your preference. Leftover roasted chicken works beautifully here.
- Plain Greek yogurt – for creaminess and protein without the heaviness of mayo.
- Fresh turmeric root – adds color, anti-inflammatory benefits, and a subtle spice.
- Celery – for crunch and texture.
- Fresh tarragon – a slightly sweet, anise-like flavor that pairs wonderfully with turmeric.
- Raisins – add natural sweetness and balance the savory spices.
- Cinnamon and a touch of sugar – enhance the raisins and give the salad a warm, comforting flavor.
If you don’t have fresh turmeric on hand, you can substitute with dried ground turmeric, though the flavor will be slightly different. Similarly, raisins can be swapped with other dried fruits like cranberries, cherries, or golden raisins.
How to Make Turmeric Chicken Salad
This recipe is wonderfully simple and comes together in one bowl. The key is balancing flavors and textures while keeping the process quick and straightforward.
- Combine all ingredients in a medium bowl: shredded chicken, Greek yogurt, grated turmeric, finely chopped celery, tarragon, raisins, cinnamon, and sugar.
- Mix thoroughly until all ingredients are evenly coated.
- Season with salt and pepper to taste.
That’s it! In just 10 minutes—or even 5 minutes if your chicken is already cooked—you’ll have a bright, flavorful chicken salad ready to enjoy.
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Golden Turmeric Chicken Salad: A Fresh Twist on a Classic Lunch
- Total Time: 10 min
Ingredients
6 ounces shredded cooked chicken (breast or thigh)
1/2 cup plain Greek yogurt
1-inch piece fresh turmeric, grated (*see notes for dried turmeric)
1 stalk celery, finely chopped
1 tablespoon fresh tarragon, chopped
2 tablespoons raisins
1/4 teaspoon cinnamon
1/2 tablespoon sugar
Salt and pepper, to taste
Instructions
- In a medium bowl, combine shredded chicken, Greek yogurt, grated turmeric, celery, tarragon, raisins, cinnamon, and sugar.
- Mix well until all ingredients are evenly incorporated.
- Season with salt and pepper to taste.
- Serve on toasted bread, in lettuce wraps, or over a bed of greens.
Notes
- Fresh turmeric can be replaced with 1/2 teaspoon dried ground turmeric (flavor will differ slightly).
- Raisins can be swapped for dried cranberries, cherries, or golden raisins.
- Lettuce wraps are perfect for a low-carb version.
- Prep Time: 10 min
