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(226)
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
226 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.

Ray

Though that chicken came off the rotisserie, the recipe will be in permanent rotation.

Nan, WA

Surprised at how good this was, will make regularly. Had cold poached chicken at hand; skipped dill (had none) but added smallest amount of finely minced jalapeno. Served with warm pita, very thinly sliced fresh red onion, and finely shredded romaine lettuce, which helped keep the lettuce situated in the pita. Set some extra dressing on side for dipping each bite of chicken-filled pita. A little sumac or Aleppo pepper sprinkled over for finishing touch. Great summer recipe!

Janet Z.

Normally don’t like any types of mayo based salads, but this one was different. Full of fresh ingredients which brightened the taste a lot. Used Sherry Vinegar instead of White, added a tinge more lemon juice, turmeric & dill just b/c I love those flavors. Was beyond expectations!

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