Turmeric Chicken Salad with Avocado
A vibrant antioxidant-rich salad featuring turmeric and avocado. This mexican-inspired chicken (anti-inflammatory) ready in about 22 minutes pairs Boneless chicken thighs, Avocado, Turmeric powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 1, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 6 oz Boneless chicken thighs
- 1/2, diced Avocado
- 1/4 tsp Turmeric powder
- 1 tsp Lime juice
- 2 tbsp, finely diced Red onion
- 1 tbsp, chopped Cilantro
- 1 tbsp Olive oil
- 1/8 tsp Sea salt
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Season chicken thighs with 1/8 tsp sea salt and 1/4 tsp turmeric powder. Heat 1 tbsp olive oil in a skillet over medium heat and cook chicken for 6-7 minutes per side until golden and cooked through.
- Step 2: Let chicken rest for 5 minutes, then slice into 1/4-inch thick strips.
- Step 3: In a small bowl, whisk together lime juice, 1/8 tsp sea salt, and remaining 1/4 tsp turmeric until dissolved.
- Step 4: Gently toss sliced chicken, diced avocado, red onion, and cilantro with the lime-turmeric dressing until evenly coated, being careful not to mash the avocado.
- Step 5: Serve immediately to prevent browning, garnished with extra cilantro if desired.
Frequently asked questions
How long does Turmeric Chicken Salad with Avocado take to make?
Total time is about 22 minutes (15 min prep + 7 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Turmeric Chicken Salad with Avocado?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep boneless chicken thighs from drying out.
Can I substitute ingredients in Turmeric Chicken Salad with Avocado?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Turmeric Chicken Salad with Avocado for a different number of people?
The recipe is written for 1 servings. Multiply each ingredient by (your serving target / 1). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Turmeric Chicken Salad with Avocado?
Mexican chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
- ★★★★☆
Very good for a 7-minute recipe. Would bump up the spice level though.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
