By      15-Jan 2020       Reading Time: 5 Mins


This turmeric chicken salad is loaded with authentic Thai flavors and contains the health benefits of superfood “Turmeric”.

Nutritional benefits

Turmeric is a spice that has been recognized for its medicinal properties in ancient history. Curcumin is the main active ingredient in turmeric. It has powerful anti-inflammatory properties and is a very strong antioxidant thus has a role in cancer prevention. Various studies have also shown its role in reducing inflammation and managing conditions like metabolic syndrome, arthritis, anxiety, and hyperlipidemia. Consuming curcumin by itself does not lead to the associated health benefits due to its poor absorption in the body. Combining it with black pepper which contains ‘piperine’ has been shown to increase the bioavailability. Apart from goodness of turmeric, this recipe is packed with vitamins and minerals from vegetables and good quality protein from chicken.


For marinade

  • 50 grams chicken breast
  • 1 teaspoon grated turmeric root or ¼ turmeric powder
  • ½ tsp freshly ground black pepper
  • 1 tablespoon finely chopped coriander leaves
  • 1 garlic clove
  • ½ tsp coriander powder
  • ½ teaspoon fish sauce
  • ½ teaspoon coconut sugar
  • 1/8th tsp soy sauce
  • 1 teaspoon olive oil

For Salad

  • 30 grams cucumber, sliced thinly
  • 30 grams carrot, sliced thinly
  • 50 grams small iceberg lettuce, shredded
  • 30 grams shredded red cabbage
  • 20 grams red onion, sliced
  • 1 teaspoon peanuts

For Salad Dressing

  • 1 teaspoon lemon juice
  • ½ teaspoon fish sauce
  • 1 garlic glove
  • 1 tbsp. chopped coriander leaves
  • 0.5 teaspoon rice wine vinegar
  • ½ teaspoon coconut sugar

Nutrition info

Calorie count-

  • Nutrition Info
  • Amount
  • Calories
  • 228 kcal
  • Carbs
  • 13.1 grams
  • Protein
  • 15 grams
  • Fats
  • 9.5 grams


For chicken

  • Grind garlic and coriander until it becomes a paste.
  • Add the fish sauce, grated turmeric root or powder, coconut sugar, black pepper, coriander powder and soy. Whisk until combined and the sugar’s dissolved. Set aside.
  • Take the chicken breast and slice it horizontally so you get two thinner pieces of chicken breast.
  • Place the breast in an airtight container or in a plastic bag and pour the marinade over the chicken. Rub the marinade all over the chicken so each piece is covered with the marinade.
  • Set aside and marinade overnight or at least for 2-3 hours.
  • Grill the chicken either on a BBQ on medium heat or in the pan with a teaspoon of olive oil on medium heat till both sides turn slightly brown. Keep aside

For Salad and Dressing

  • Place all ingredients for the salad in a bowl (except for the peanuts)
  • Prepare the dressing by placing garlic and coriander in a pestle and mortar. Grind until paste like consistency is achieved.
  • Add the fish sauce, lime, vinegar, and coconut sugar. Mix until sugar has dissolved. Taste and adjust the flavor if required.
  • Assemble the salad by mixing sliced chicken pieces and veggies.
  • Pour the dressing over the salad just before serving and add a few handfuls of fresh coriander leaves, peanuts and perhaps some freshly chopped red chili if you like it spicy!

Over to you

This salad is great on its own or can be enjoyed with a serving of steamed rice. You can also try out this recipe if you are looking for a low carb dinner option as the veggies and protein from chicken will compensate for the low carb content and keeps you full for a longer period.

About Author

"At Nmami Life, the meaning of good health is a combination of nutrition and fitness, which are essential to your well-being."
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Nmami Agarwal

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