Anti Inflammatory Avocado Chicken Salad

Total time45 min

Prep time15 min

Cook time20 min

Creamy, herby, and packed with color, this chicken salad is the kind of lunch that actually keeps you full and feeling good. Poached chicken gets folded together with ripe avocado, crisp celery, red onion, fresh parsley, and dill — then dressed in a bright lemon and olive oil vinaigrette that ties everything together beautifully. The real star of that dressing is the ground turmeric, a well-known anti-inflammatory ingredient that adds a warm, golden hue without overpowering the other flavors. Extra virgin olive oil and fresh lemon juice round things out, giving you a base that's as nourishing as it is delicious. There's no mayo in sight, which means you're skipping the processed fats and leaning into whole, clean ingredients instead. Folding rather than stirring keeps those avocado chunks lush and intact, so every bite has that satisfying creaminess. This recipe makes four servings and comes together with minimal fuss — perfect for meal prep or a quick weekday lunch straight from the fridge.

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Ingredients

4 servings

For the chicken

1 ½ lb boneless, skinless chicken breasts
Kroger Uncooked Boneless Skinless Chicken Breast Foster Farms Simply Raised Simply Raised Boneless Skinless Chicken Breast Fillets Simple Truth Natural Thin-Sliced Boneless and Skinless Chicken Breast Cutlets Signature Farms Boneless Skinless Chicken Breasts Value Pack - 3.5 Lb PERDUE FRESH CUTS Fresh Boneless Skinless Chicken Breast Strips Traypack - 1.25 Lbs
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½ tsp salt
¼ tsp black pepper

For the salad

2 ripe avocados, pitted and diced
2 stalks celery, thinly sliced
¼ cup red onion, finely diced
¼ cup fresh parsley, roughly chopped
2 tbsp fresh dill, roughly chopped

For the dressing

3 tbsp extra virgin olive oil
2 tbsp fresh lemon juice
1 tsp dijon mustard
½ tsp ground turmeric
¼ tsp salt
¼ tsp black pepper
¼ tsp red pepper flakes (optional)

Instructions

1
Place the chicken breasts in a medium saucepan and cover with cold water by about 1 inch. Season the water with 1/2 tsp salt and 1/4 tsp black pepper. Bring to a gentle boil over medium-high heat, then reduce the heat to medium-low and simmer until the chicken reaches 165°F (74°C) on an instant-read thermometer at the thickest part, about 15–18 minutes.
2
Transfer the chicken to a cutting board and let it rest for 10 minutes, until cool enough to handle. Shred or chop into bite-sized pieces.

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