Turmeric Chicken Salad

Ingredients

• 170 g (6 oz)shredded cooked chicken (breast or thigh)
• 120 g (½ cup)plain Greek yoghurt
• 2.5 cm (1-inch)piece of fresh turmeric, grated
• 1celery stalk, finely chopped
• 15 ml (1 tablespoon)chopped fresh tarragon
• 30 ml (2 tablespoons)raisins
• 1.25 ml (¼ teaspoon)cinnamon
• 7.5 ml (½ tablespoon)sugar
• to tastesalt and pepper

Instructions

1. 1

   Combine ingredients

   Put all the ingredients in a medium bowl.

2. 2

   Mix the salad

   Stir until the ingredients are evenly combined.

3. 3

   Season to taste

   Add salt and pepper to taste.

4. 4

   Serve the salad

   Serve with toasted bread, in lettuce wraps or on top of salad.

What is turmeric chicken salad?

This American-style chicken salad is a creamy mixture of cooked chicken and yoghurt, with celery for crunch and raisins for sweetness. Fresh turmeric and cinnamon give it a gently earthy, fragrant flavour.

This version comes together without cooking: the ingredients are simply mixed and seasoned. That makes it handy for a quick lunch, especially when you already have cooked chicken.

Nutrition and macros by portion

The nutrition label shows one serving as written: 276 calories, 27g protein, 16g carbs, 12g fat.

The chicken supplies most of the protein, while the yoghurt contributes protein and some fat. Raisins and sugar provide much of the carbohydrate, and the yoghurt is also a source of fat. Pair a serving with salad leaves or other vegetables for a more substantial plate.

Choosing the ingredients

Chicken: Shredded breast gives a leaner, firmer salad, while thigh meat tends to be richer and softer. Either works, provided it is cooked and cooled before mixing.

Turmeric: Fresh root has a bright, earthy taste. Grate it finely so it distributes through the yoghurt; it can stain hands and boards, so take care while preparing it.

Yoghurt: Plain Greek yoghurt gives the mixture body and a tangy finish. Use an unsweetened variety so the raisins and small amount of sugar provide the sweetness.

Getting the texture right

Celery: Chop it finely for small, crisp bites throughout the salad. Larger pieces can make it harder to scoop into lettuce leaves or onto bread.

Chicken: Shred the meat into bite-sized strands rather than leaving large chunks. This helps the yoghurt and seasonings coat it evenly.

Balancing the flavours

Sweetness: Raisins and sugar round out the savoury chicken and earthy spices. Stir the mixture before deciding whether it needs any further seasoning.

Seasoning: Salt and pepper are added to taste, so start modestly and adjust after mixing. A final taste helps account for how well-seasoned the cooked chicken already is.

Serving ideas

Toast: Spoon the chicken salad onto toasted bread for a straightforward sandwich or open-faced lunch. Add the salad just before serving to keep the toast crisp.

Greens: Use lettuce leaves as wraps or serve the mixture over salad leaves. Both options give you a fresh contrast to the creamy filling.

Timing and preparation

Quick assembly: The listed preparation takes 10 minutes, with no cooking step in the method. Finely chopping the celery and grating the turmeric are the main hands-on tasks.

Make ahead: You can mix the salad ahead and keep it chilled until serving. If preparing in advance, taste it again before serving and adjust the salt and pepper if needed.

Recipe notes & tips

• Use fully cooked chicken that has cooled before mixing.
• Grate the turmeric finely to spread its flavour through the yoghurt.
• Chop the celery evenly so its crunch is consistent in each bite.
• Taste the mixture after stirring before adding more salt or pepper.
• Serve the salad on toast just before eating to help the bread stay crisp.

Variations

• Use dried turmeric: Replace the fresh root with a small amount of ground turmeric and adjust to taste.
• Add nuts: Stir in chopped nuts for extra crunch.
• Change the herbs: Use another fresh herb in place of tarragon for a different savoury note.
• Add extra celery: Increase the finely chopped celery for a crunchier salad.
• Adjust the sweetness: Reduce or omit the sugar if you prefer a less sweet mixture.

Common mistakes to avoid

• Using warm chicken: It can make the yoghurt mixture less pleasant; cool the cooked chicken before combining.
• Leaving large chicken pieces: They are harder to coat and scoop; shred the chicken into bite-sized strands.
• Chopping celery coarsely: Oversized pieces can dominate each bite; chop it finely.
• Adding too much seasoning at once: Salt levels vary in cooked chicken; season gradually and taste as you go.
• Mixing in advance without chilling: Keep the finished salad refrigerated until serving.

How to store

Store the chicken salad in a covered container in the fridge and use within 3–4 days, provided the cooked chicken was handled and stored safely. Serve it cold; if reheating the chicken salad, do so gently and only until warm, as the yoghurt may separate.

Frequently asked questions