If you love to cook with fresh organic chicken, this salad with homemade Turmeric Salad Dressing will pair beautifully with any chicken dish. This anti-inflammatory salad dressing tastes delicious on any fresh salad!
Salads are our thing so if you are looking for more delicious salad recipe ideas, check out these gluten free salad recipes.
A few weeks ago, I posted about how excited I was about working with Foster Farms Organic chicken. If you have been following my blog for awhile, you know how important organic meats are to me!
I created a salad and homemade dressing for you to make with the curried chicken pot pie. This salad is not only healthy but the dressing is full of turmeric, which has a lot of great anti-inflammatory health benefits.
The turmeric vinaigrette will pair beautifully with the rich curry flavors of the chicken pot pie.”
Foster Farms chickens are raised here locally in California, and it is readily available at mainstream grocery stores, including Bay Area Safeway stores.
I created a healthy Gluten Free Curried Chicken Pot Pie with their organic chicken recently. It is creamy and delicious; it is pure comfort food that is so easy to make.
Foster Farms Organic chicken is not only California grown and Non-GMO Project Verified, but it is also free-range, organic vegetarian fed, and is certified American Humane and Organic. Being a self-proclaimed organic freak… these are key features I look for when I buy meats at the grocery store.
And even better? Foster Farms Organic chicken cooks up so moist and tender, it is perfect in any recipe!
Your dinner wouldn’t be complete without a tasty side dish to enjoy with that delicious pot pie.
This salad and dressing are so easy to put together. They are ready in under 10 minutes.
How to make anti-inflammatory turmeric salad dressing:
- 1 head butter leaf lettuce
- 1 cup shredded carrots, 1/4 per bowl
- sprouts, as many as you like!
- pomegranate seeds, 1 pomegranate worth
- 3 tablespoons lemon juice
- 3 tablespoons olive oil
- 1 clove garlic, minced
- 1 1/2 teaspoons turmeric
- 1 teaspoon honey
- salt/pepper to taste
- Wash lettuce then spin in a salad spinner.
- Remove the lettuce and place the lettuce into a bowl.
- Add shredded carrots, sprouts, and pomegranate seeds on top.
- To make dressing, add last 5 ingredients in a bowl.
- Whisk to blend.
- Drizzle dressing over salad.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 86 Total Fat: 5g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 3mg Sodium: 65mg Carbohydrates: 11g Net Carbohydrates: 0g Fiber: 2g Sugar: 7g Sugar Alcohols: 0g Protein: 1g