Turmeric Chicken Salad

chicken salad with turmeric

Photo by Jen Causey

The fiber and protein in chickpeas and sliced almonds make you feel full. Both the chicken and raisins contain potassium.
Makes 3
Prep 15 m
Cook 11 m




  1. 1 of 5 Bring a medium pot of lightly salted water to a boil. Add couscous; cook 10 min. Drain and rinse in cool water; transfer to a medium bowl.
  2. 2 of 5 While couscous cooks, combine turmeric with 1/4 tsp salt and rub all over chicken.
  3. 3 of 5 Heat oil in a large stainless skillet over med-high. Sear chicken 3 min on each side, reduce heat to medium and cook 3 to 5 min, until cooked through. Remove to a cutting board and let cool.
  4. 4 of 5 Make dressing: In a small bowl, whisk lemon juice, cilantro, honey and salt. While whisking, add EVOO in a thin stream.
  5. 5 of 5 Cut chicken into 1/2-inch pieces. Combine in a bowl with couscous, bell pepper, chickpeas, raisins and half the almonds. Toss with half the dressing and salt to taste. Divide among 3 resealable containers, dividing remaining dressing and almonds alongside. Before eating, drizzle with dressing and top with almonds. Make it Vegetarian: Omit chicken from the salad and get your protein from two hard-boiled eggs to eat on the side.
Nutrition Information for Turmeric Chicken Salad
Servings Per Recipe: 3
Per Serving: 6 g fiber, 26 g pro., 17 g sugar, 702 mg sodium, 25 g Fat, total, 539 kcal cal., 53 g carb., 3 g sat. fat