AIP Friendly Turmeric & Ginger Chicken Salad

Total time1 hr 10 min

Prep time20 min

Cook time20 min

AIP Friendly Turmeric & Ginger Chicken Salad

This chicken salad is bright, warming, and genuinely satisfying — the kind of dish that feels indulgent even though every single ingredient is working hard for you. Gently poached chicken gets shredded and tossed with crisp celery, sweet raisins, and sliced green onion tops, then coated in a creamy coconut dressing that's fragrant with turmeric, fresh ginger, and a whisper of Ceylon cinnamon. The dressing comes together in minutes and relies on full-fat coconut milk and coconut cream instead of mayo or dairy, which makes it a natural fit for anyone navigating the elimination phase of an autoimmune-focused way of eating. Apple cider vinegar adds just enough brightness to balance the richness, and a touch of honey rounds everything out without tipping it into dessert territory. One of the trickier parts of this protocol is finding meals that feel complete and craveable rather than just compliant — this one genuinely delivers on both. It serves four, chills beautifully, and actually gets better after 20 minutes in the fridge as the flavors meld together. Meal prep it on a Sunday and you'll be glad you did.

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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
1 bay leaf

For the dressing

⅓ cup full-fat coconut milk
3 tbsp coconut cream
1 tbsp apple cider vinegar
1 tsp turmeric
1 tsp fresh ginger, finely grated
¼ tsp ceylon cinnamon
1 tsp honey
Ingredient note
AIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~1/4 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
½ tsp salt

For the salad

3 stalks celery, thinly sliced
3 green onions (green tops only), thinly sliced
¼ cup raisins
2 tbsp fresh cilantro, roughly chopped (optional)

Instructions

1
Place the chicken breasts in a medium saucepan and cover with cold water by about 1 inch. Add the salt and bay leaf. Bring to a gentle boil over medium-high heat, then reduce the heat to low and simmer, partially covered, for 15–18 minutes, until the chicken reaches 165°F (74°C) on an instant-read thermometer at the thickest part.
2
Transfer the chicken to a cutting board and let it rest for 10 minutes, then shred or chop into bite-sized pieces. Discard the poaching liquid and bay leaf.

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