Anti Inflammatory Curry Chicken Salad with Turmeric & Ginger

Total time53 min

Prep time20 min

Cook time18 min

Anti Inflammatory Curry Chicken Salad with Turmeric & Ginger

This chicken salad is a serious upgrade from the bland, mayo-heavy versions you might be used to — it's bright, a little sweet, and packed with warm spice in every bite. The dressing leans hard on turmeric and fresh ginger, two ingredients well-known for their anti-inflammatory properties, alongside curry powder and a squeeze of fresh lemon juice that ties everything together beautifully. Avocado-oil mayonnaise keeps the base clean and rich without relying on inflammatory seed oils, so the whole bowl works with your body rather than against it. Halved red grapes add little bursts of sweetness, dry-roasted almonds bring satisfying crunch, and the celery keeps things crisp and fresh — it's a genuinely exciting combination of textures. Poaching the chicken gently in salted water with a bay leaf keeps it tender and juicy, which makes a real difference when you fold it into the dressing. This recipe makes four servings and holds up beautifully in the fridge for up to three days, so it's a smart meal-prep win for busy weeks when you still want to eat well.

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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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1 tsp salt
1 bay leaf

For the dressing

½ cup avocado-oil mayonnaise
1 ½ tsp curry powder
½ tsp ground turmeric
1 tsp fresh ginger, finely grated
1 tbsp fresh lemon juice
1 tsp honey
Ingredient note
Added sugar is limited on an anti-inflammatory diet. This recipe contains about 1.8 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid honey, please tap it and change its rating to Red.
¼ tsp salt
¼ tsp black pepper

For the salad

2 stalks celery, thinly sliced
⅓ cup red grapes, halved
¼ cup red onion, finely diced
⅓ cup dry-roasted almonds, roughly chopped
2 tbsp fresh cilantro, roughly chopped (optional)

Instructions

1
Place the chicken breasts in a large saucepan and cover with cold water by about 1 inch. Add 1 tsp salt and the bay leaf. Bring to a gentle boil over medium-high heat, then reduce the heat to medium-low and simmer for 14–16 minutes, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C).
2
Transfer the chicken to a cutting board and let it rest for 10–15 minutes, until cool enough to handle. Discard the bay leaf and poaching liquid. Chop or shred the chicken into bite-sized pieces.

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