Turmeric Chicken Salad

Course: Salad

Cuisine: African, American, Indian

Keyword: chicken, chicken breasts, chicken salad, turmeric

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: servings

Calories: 319kcal

Author: Ogechi

Turmeric Chicken Salad combines well-seasoned chicken breast over a bed of romaine lettuce, feta cheese, and other salad fixings. This recipe turns your boring salad into a meal you will crave time and time again.

Print Recipe

Equipment

1 skillet
2 medium bowls

Ingredients

For the Salad

2 ½ cups chopped romaine lettuce
58 grams grape tomatoes sliced
40 grams sliced cucumbers
¼ small red onion thinly sliced
35 grams feta cheese crumbled
½ avocado

For Turmeric Chicken Breasts

8 ounces chicken breast
½ teaspoon ground turmeric
1 teaspoon chicken bouillon
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon rosemary
¼ teaspoon ground cumin
¼ teaspoon ground ginger
¼ teaspoon cayenne pepper
1 tablespoon olive oil divided

Instructions

Combine turmeric, bouillon, onion powder, garlic powder, rosemary, cumin, ginger, and cayenne pepper in a bowl. Coat the chicken breasts with ½ tablespoon olive oil, then rub with seasonings.
Add the remaining ½ tablespoon of olive oil to a skillet and heat over medium/low. Make sure the oil covers the pan when hot.
Add chicken breast to skillet and cook for 8 minutes without flipping.
Flip chicken and then cook on the opposite side for 8-10 minutes or until browned and cooked to completion. (internal temperature should be 165 F).
Optional step: Add about 2 tbsps of water to the skillet while on the lowest heat possible. Cover the skillet and let the trapped heat cook the chicken for 5 more minutes.
Transfer chicken to a plate and let it rest before cutting into it.
Chop the romaine lettuce and add all the measured fixings to a bowl. Add chicken and enjoy with your favorite dressing.

Nutrition