Turmeric Chicken Salad

The AIP diet may not allow seed spices but there are many other ways of getting a big flavour impact!

The combination of Turmeric, garlic, onion and lemon make this an extremely tasty dish and it's ready in 15 minutes!

Hint: Add any other allowed salad vegetables you like.

Tip: We used the pre-cooked beetroot available from the fruit & veg department in most supermarkets but if you prefer to cook your own we think roasted beetroot would taste amazing.

Prep time: 10 mins
Cook time: 5 mins

Autoimmune Protocol (AIP)

Dairy Free

Well for One (All Recipes)

IMPORTANT - Some recipes may not 100% comply with their listed diet categories. Please review the ingredients carefully to ensure that your selected recipe meets your own dietary requirements

Ingredients

125 grams of free range chicken breast, sliced

1/4 teaspoon of ground turmeric

1/4 teaspoon of dried onion powder

1/2 teaspoon of dried garlic powder

1/4 teaspoon of dried oregano

1/4 teaspoon of Himalayan or sea salt

2 teaspoons of cold pressed coconut oil for cooking

Salad

2 cups of mixed salad leaves

150 grams of cooked beetroot

1/2 small cucumber, peeled in slices

1/4 small red onion, sliced

Dressing

2 teaspoons of extra virgin olive oil

2 teaspoons of fresh lemon juice

1/4 teaspoon of pure honey

Method

Combine the spices and salt in a small bowl and add the chicken, toss gently until well coated and set aside.

Heat the oil in a small pan to medium high.

While the pan is heating prepare the salad ingredients and place in a serving bowl. Whisk all of the dressing ingredients together well and pour over the salad.

Add the chicken to the hot pan and cook quickly, continuously turning to brown evenly on all sides for around 4-5 minutes or until just cooked through. Cooking time will depend on the thickness of the chicken pieces.

Add the chicken to the salad along with the pan juices and serve immediately.

Calories: 0
Protein: 0
Carbs: 0
Fibre: 0
Fat: 0

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