A flavorful, anti-inflammatory AIP Paleo Avocado Turmeric Chicken Salad that is perfect for weekday lunches. Whip this up during your next weekend meal prep session!
Last week I shared my new favorite method for quickly and easily cooking chicken breasts: in my Instant Pot! I think it is pretty obvious that I am kind of in love with everything about it. So much so that I have actually been craving chicken lately, which is pretty much a rarity for me. I tend to crave beef and turkey far more often. But now that I know how simple it can be to whip up some chicken, I am starting to come around to the whole idea.
Each time that I cook chicken in my Instant Pot, it normally yields enough for approximately four to six servings. A.K.A. I have a lot of chicken and am continually looking for new and creative ways to use it. But there’s a catch. Lately, those ways also need to be AIP Paleo-compliant. And while there are certainly plenty of AIP chicken recipes out there, they are by no means a dime a dozen.
No matter how many chicken recipes I come across, my tried and true favorite is always some type of chicken salad. Maybe it is because it is easy. Or maybe it is because it is delicious. Either way, I cannot get enough!
In the past, I have generally made my chicken salad using avocado and Dijon mustard as the creamy base. Since mustard is a no-no on the AIP food list, I had to come up with something different. I originally thought that avocado on its own could work and it does. But each time I tried it, I felt like it was missing something. Hence the addition of two staples in my fridge and pantry: coconut cream and turmeric.
I like to think that this AIP Paleo Avocado Turmeric Chicken Salad has a bit of a curry twist to it (but without the non-AIP curry powder). I also think it tastes super unique, flavorful, and delicious.
AIP Paleo Avocado Turmeric Chicken Salad
Gluten-Free, Grain-Free, Nightshade-Free, Dairy-Free, Egg-Free, Soy-Free, Nut-Free, Whole 30
Serves 4 to 6
Ingredients
1 pound of organic, pasture-raised chicken breasts, cooked and shredded
4 cups of chicken bone broth (for cooking chicken in Instant Pot)
1 large ripe avocado
1/2 cup of coconut cream (without fillers, preservatives, etc.)
the juice of half of a small lemon
2 tsp turmeric powder
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp pink Himalayan sea salt
2 green onions, sliced
1/4 cup packed fresh cilantro or parsley, chopped
Directions
1. Prepare the chicken breasts. I used this method in my Instant Pot, but prepare them however you’d like. You can also used canned chicken, but be sure to check the ingredients list!
2. Once the chicken is cool and shredded, combine avocado, coconut cream, lemon juice, turmeric powder, garlic powder, onion powder, and salt in a food processor. Process until smooth and creamy.
3. Mix avocado turmeric sauce with the shredded chicken.
4. Stir in green onions and cilantro or parsley.
This chicken salad can be stored in the fridge for up to three to four days.
I ate my chicken salad in a lettuce wrap and it is super delicious scooped up with veggies, sweet potato chips, or plantain chips.
[bctt tweet=”#AIP #Paleo Avocado Turmeric Chicken Salad is #glutenfree and #Whole30 approved”]
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What does your favorite chicken salad recipe consist of?
Do you have other AIP Paleo chicken recipe ideas for me to try?
Comments on this entry are closed.
I love how there is both avocado and coconut cream that mimics the mayo found in tradition chicken salad. This chicken salad would be amazing in a lettuce wrap or even eaten by the spoon 🙂
Yes and yes to both of those! It is my new favorite. And to think I never used to like anything with coconut in it 😉
SHEEEEET son! I must make this!!!! Looks friggin delicious!
I’d have to agree!! Let me know what you think!
Being an Indian girl, you know I’m all about the turmeric 🙂 This looks awesome- super tasty!
Thank you, Sonali! Turmeric is seriously the BEST!!
I love finding new ways to incorporate turmeric into recipes and will definitely be trying this one! It’s a perfect lunch option, which is not always easy with AIP. Are you planning on doing a diet/health update soon? I would love to hear about what you have been trying. Hope you are feeling well!
Turmeric is seriously one of my favorite spices ever. I love it!
I was just thinking not too long ago that I needed to write another health update. I have a couple of appointments coming up soon that I want to go to first…then I shall write!
Oh yum! I’ve never used tumeric in chicken salad before! I love that idea!!
It is REALLY good! Plus, it makes it super bright and pretty. You should definitely try it!
I’m normally not a chicken salad lover, but this is a combo I think I could get behind! Does the avocado get brown quickly?
It doesn’t brown at all for me for two reasons: 1) the acid of the lemon juice; 2) turmeric is so colorful that it likely over powers every other color 😉
This looks fantastic! I love the sound of a turmeric and avocado sauce! I never used to really like chicken but I think pastured chicken actually has a proper flavour if that makes sense? I love getting the whole chicken now and roasting it with a load of butter on it and fresh herbs – so good (not on whole 30 or AIP sadly…) and so much good leftovers!
That sounds amazing! I have actually never roasted a whole chicken before, but it is something that I want to tackle soon!
This looks so yummy, I’m heading to the store now for ingredients!
I hope you love it!!
What is something I can add besides the coconut cream? I’m allergic to coconut but the recipe sounds so good! 🙂
If you eat dairy, you could use Greek yogurt. If you eat legumes, you could use hummus. If not, you could probably just add MORE avocado in place of the coconut cream? Let me know if you try it out!