Confession: I’ve never liked chicken salad, ever. Really, the idea of the traditional version of  mixing chicken with mayonnaise, boiled eggs, celery and sometimes even grapes offers no appealing factor to me. So it was something that I wasn’t going miss when I no longer used eggs regularly.

However, I do like the idea of chicken salad. The portable way it’s thrown into lettuce cups and the accessibility of using leftover chicken that you have in the fridge. That is what inspired me to create my version where I sometimes use either leftover chicken or turkey depending on what I have. Mixing it with avocado gives it the familiar creamy consistency of the traditional chicken salad, however egg-less, and with an overall different flavor.

Turmeric is such a potent anti-inflammatory but it also rocks in the flavor category. It gives this chicken salad its glorious yellow color and distinct taste. What I love most though, about this particular recipe is the contrast from the warmth of the turmeric and the slight tartness from the apples. It really is such a great recipe to whip up with leftover poultry. Any type of green would work for the wrap, collards, romaine, Napa cabbage – possibilities are endless. So many options to think of on your own!

 

ANTI-INFLAMMATORY CHICKEN SALAD

Ingredients

1 cup leftover chicken or turkey shredded

½ apple (green or pink lady)

½ tablespoon coconut oil combined with ½ tablespoon turmeric (or leftover turmeric paste )

½ teaspoon Garlic powder

Dash Sea salt

2 ripe avocados

1 small red cabbage

Green onion

½ tsp apple cider vinegar

 

 Process

1. Chop or shred turkey into bits and slice your apple into chunks or thin strips.

2. Mash avocado in a bowl until creamy consistency. Add salt and ACV, garlic powder and turmeric paste.

3. Add chicken and apples stir to combine.

4. Wrap in cabbage cups and sprinkle green onion.

 Enjoy!

xo,

Kari