Lemon Turmeric Chicken Salad

By Zaynab Issa

Published June 18, 2025

Lemon Turmeric Chicken Salad
Nico Schinco for The New York Times, Food Stylist: Kaitlin Wayne.
Total Time
25 minutes
Prep Time
15 minutes
Cook Time
10 minutes
Rating
5(330)
Comments
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Afghan murgh kebab (chicken kebab) and white sauce is a classic combination — the tangy, earthy sauce complements the turmeric-stained grilled chicken. Here, the two inspire a creamy, lemony chicken salad. Traditionally, Afghan white sauce is made with mayonnaise, milk, dried dill, vinegar and often MSG. A bit of Greek yogurt balances the richness of the mayo while maintaining a texture sturdy enough for a pita pocket. Fresh dill, sugar, salt and vinegar pay homage to the original seasonings, while the lemon zest, turmeric and garlic draw from the traditional murgh kebab marinade. 

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Ingredients

Yield:Serves 2 to 4
  • Finely grated zest of 1 lemon
  • 1tablespoon lemon juice
  • ½teaspoon white vinegar (optional)
  • ¼teaspoon ground turmeric 
  • 1garlic clove, finely grated 
  • ¼teaspoon sugar
  • Kosher salt (such as Diamond Crystal)
  • ¼cup plain Greek yogurt
  • ¼cup mayonnaise 
  • 2tablespoons finely chopped dill 
  • 10 to 12ounces cooked chicken (rotisserie chicken also works), shredded (about 3 cups) 
  • Warm pitas, iceberg lettuce, seasoned tomato slices and sliced red onion (optional), for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

301 calories; 19 grams fat; 4 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 8 grams polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 28 grams protein; 382 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a medium bowl, combine lemon zest, lemon juice, vinegar (if using), turmeric, garlic, sugar and ½ teaspoon salt, and stir to dissolve the turmeric. Add the yogurt and mayonnaise and stir until smooth. Mix in the dill and chicken. (Chicken salad can be made up to 3 days in advance. Store in an airtight container in the refrigerator.)

  2. Step 2

    Serve chicken salad with pitas, lettuce, tomato and red onion alongside, or make sandwiches.

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Ratings

5 out of 5
330 user ratings
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Comments

Zbee

This was everything I wanted from a chicken salad, mainly savory salty TANG. I used leftover roasted chicken, so I eyeballed the mixtures on spice and sauce. It was perfect with lettuce for crunch. I like vinegar so I added, and next time will add a smidge more turmeric. 10/10

Julie M

Delightful dish for a hot summer night when you can buy a rotisserie chicken instead of turning your oven on. Even my teenage son liked this and had seconds (of course). I substituted white wine vinegar for the white vinegar and used more dill because YUM.

Sally H.

I used one large bone-in chicken breast that I made in the Sous Vide and largely followed the recipe, adding a bit more tumeric. Quite tasty and a nice dish for a summer evening.

Julia

Delicious. The only change I really made was based on availability, since I don’t have any turmeric I subbed xawaash (check out the Somali recipes on NYT for that), so obviously that changes the flavor profile, but the overall dish was great. Had it 4 hours ago on whole wheat bread with one large tomato slice, and I’m already craving that again. Makes about 3 servings if you’re going the sandwich route.

Suzanne

I added extra turmeric and dill. This is going to be a repeat for lunch meal prep.

Lani

I followed the recipe 100% but found the flavor too tart, so I added sugar.

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