As the weather heats up I look for ways to provide nutrient dense meals for my family without turning on the oven. This chicken salad is refreshing and contains of good dose of the anti-inflammatory spice Turmeric which has been used in Chinese and Indian medicine for hundreds of years. The yellow/orange pigment of turmeric, called Curcumin is thought to be the primary pharmacological agent in this beautiful spice.
Studies have shown the benefits of Turmeric as an antioxidant and anti-inflammatory. This amazing spice has been shown to reduce the symptoms of those suffering from Rheumatoid Arthritis. Turmeric has also been shown to reduce LDL cholesterol (the bad cholesterol), improve liver function, and its antioxidant effects have been cited in many studies which show that Curcumin inhibits the growth of cancer cells.
4 Cups Cooked Diced Pastured Chicken Breast
½ Cup Sour Cream or Plain Yogurt
½ Cup Mayonnaise
Zest of one Organic Lemon
Juice of one Organic Lemon
3 Tablespoons Fresh Organic Tarragon (finely minced)
3 to 4 teaspoons Organic Ground Turmeric
3 teaspoons Organic Ground Ginger
2 teaspoons Organic Ground Onion
Sea Salt and Freshly Ground Black Pepper (to taste)
Poaching Spice Mix:
Medium Organic Onion (roughly chopped)
Filtered Water (to cover chicken breasts)
2 Tablespoons of Organic Ground Turmeric
1 Tablespoon Organic Ground Ginger
3 teaspoons of Organic Smoked Paprika
Fresh Organic Herbs (I use rosemary, tarragon, sage and thyme) but you could also use Organic Ground Poultry Seasoning (approximately 2 tablespoons).
3 teaspoons Sea Salt
Freshly Ground Black Pepper
In a large lidded pan place chicken breasts with the poaching spice mix (recipe above) and cover with water. (Note: I usually make a large batch of chicken breasts so we have extra chicken to snack on or to put on salads)
Bring to a boil then reduce heat to low, cover the pan and poach the chicken until cooked through, approximately 30 minutes, (the cooking time will depend on the size of the chicken breasts and the number you are cooking).
Allow the chicken breasts to cool then cut the chicken into bite sized cubes.
In a large bowl mix the diced chicken with the lemon zest, lemon juice, fresh tarragon, turmeric, ginger, onion, sea salt and pepper, tossing to coat.
Add the mayonnaise and sour cream and gently mix until the chicken is coated. Chill in a covered bowl until it is time to serve and adjust seasonings as needed.
Garnish with fresh tarragon, or a dash of smoked paprika and lemon wedges.