Tangy Turmeric Chicken Salad

Tangy Turmeric Chicken Salad

A main dish salad that's satisfying and refreshing.
Course: Main Course
Cuisine: California
Keyword: turmeric chicken salad
Prep Time: 15 minutes
Cook Time: 20 minutes
Marinating Time: 1 hour
Total Time: 1 hour 35 minutes
Servings: 4


  • 2 pounds boneless skinless chicken thighs
  • 1 Tablespoon Tangy Turmeric Spice Club Blend
  • 2 teaspoons kosher salt
  • 1 1/2 Tablespoons extra virgin olive oil
  • 1 recipe tahini dressing
  • 3 radishes
  • 1 persian cucumber
  • 4 oz. salad mix
  • 1 lime


  • Combine chicken in a bowl with spice blend, salt, and olive oil. Cover, set aside and marinate anywhere from 30 minutes to 24 hours.
  • One hour before cooking, remove marinated chicken from the refrigerator. Preheat the oven to 400 degrees F. Place chicken on a rimmed baking sheet and bake for 30 minutes, until internal temperature reaches 165 degrees F.
  • While chicken cooks, make the tahini dressing. Slice radishes and cucumber. Put salad mix in a bowl and top with cut veggies.
  • When chicken comes out of the oven, let cool for ten minutes. Cut lime and squeeze juice over the top. Cut chicken into slices or chunks and toss with salad. Drizzle with tahini dressing.


This recipe is also delicious with baked fish. Cut marinating time to just 30 minutes, and bake until fish is easily flaked. 
This chicken is also delicious inside a pita or flatbread wrap. The chicken may be grilled instead of baked as well.
Tried this recipe?Share @agoodcarrot or tag #agoodcarrot!