Dinner

Lemon Turmeric Chicken Salad Recipe

Bylilan Sage March 28, 2026March 28, 2026

Introduction

This Lemon Turmeric Chicken Salad is a bright and flavorful twist on classic chicken salad. The combination of lemon, turmeric, and fresh dill creates a refreshing and vibrant dish perfect for sandwiches or light meals.

A white plate sits on a white marbled surface, with a white bowl filled with yellow scrambled tofu mixed with green herbs placed slightly off-center to the right. Surrounding the bowl are four bright red tomato slices arranged in a small row on the upper left side of the plate. Below the tomatoes, there are several fresh light green lettuce leaves layered loosely. On the bottom right side of the plate, thin rings of purple-red onion are neatly stacked. A glass of water with a slice of lemon is placed near the plate on the white marbled surface, and another plate with a pita sandwich and green lettuce is partially visible in the upper right corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Finely grated zest of 1 lemon
1 tablespoon lemon juice
1/2 teaspoon white vinegar (optional)
1/4 teaspoon ground turmeric
1 garlic clove, finely grated
1/4 teaspoon sugar
Kosher salt (such as Diamond Crystal), 1/2 teaspoon
1/4 cup plain Greek yogurt
1/4 cup mayonnaise
2 tablespoons finely chopped dill
10 to 12 ounces cooked chicken (rotisserie chicken also works), shredded (about 3 cups)
Warm pitas, iceberg lettuce, seasoned tomato slices, and sliced red onion (optional), for serving

Instructions

Step 1: In a medium bowl, combine the lemon zest, lemon juice, white vinegar (if using), ground turmeric, grated garlic, sugar, and ½ teaspoon kosher salt. Stir well to dissolve the turmeric evenly.
Step 2: Add the Greek yogurt and mayonnaise to the bowl and stir until the mixture is smooth and creamy.
Step 3: Mix in the chopped dill and shredded cooked chicken until everything is evenly combined.
Step 4: Serve the chicken salad with warm pitas, iceberg lettuce, seasoned tomato slices, and sliced red onion on the side, or use it to assemble sandwiches.

Tips & Variations

Use rotisserie chicken for an easy shortcut without sacrificing flavor.
Adjust turmeric quantity to taste for a milder or bolder color and flavor.
Add chopped celery or nuts for extra crunch and texture.
For a dairy-free version, substitute yogurt and mayonnaise with your preferred plant-based alternatives.

Storage

Store the chicken salad in an airtight container in the refrigerator for up to 3 days. Before serving, give it a gentle stir. It’s best enjoyed chilled but can be brought to room temperature if preferred. Leftovers can be added to sandwiches or salads for up to 3 days.

How to Serve

A white plate holds a white bowl filled with fluffy yellow scrambled eggs mixed with green herbs on the right side. To the left of the bowl, there are four bright red tomato slices arranged in a neat row at the top. Below the tomato slices, three fresh, light green lettuce leaves are stacked lightly overlapping each other. At the bottom right side of the plate, there are several thin red onion rings in a small pile. The plate sits on a white marbled surface with two glasses of water with lemon slices nearby, and a pita sandwich with similar fillings is partly visible in the top right corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh turmeric instead of ground turmeric?

Yes, fresh turmeric can be used. Use about one teaspoon of finely grated fresh turmeric root as a substitute for 1/4 teaspoon ground turmeric. Be cautious, as fresh turmeric has a stronger flavor and can stain surfaces.

Is this chicken salad spicy?

No, this recipe is not spicy. The turmeric adds warmth and earthiness without heat. If you want a little kick, you could add a pinch of cayenne pepper or chopped fresh chili.