Lemon Turmeric Chicken Salad

By Zaynab Issa

Published June 17, 2025

  • Nico Schinco for The New York Times, Food Stylist: Kaitlin Wayne.
Media 1 of 1
Total Time
25 minutes
Prep Time
15 minutes
Cook Time
10 minutes
Rating
5(493)
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

  • 1 tablespoon lemon juice

  • ½ teaspoon white vinegar (optional)

  • ¼ teaspoon ground turmeric 

  • 1 garlic clove, finely grated 

  • ¼ teaspoon sugar

  • Kosher salt (such as Diamond Crystal)

  • ¼ cup plain Greek yogurt

  • ¼ 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

Ingredient Substitution Guide
Nutritional analysis per serving (2 to 4 servings)

3 grams carbs; 87 milligrams cholesterol; 301 calories; 5 grams monosaturated fat; 8 grams polyunsaturated fat; 4 grams saturated fat; 19 grams fat; 1 gram fiber; 382 milligrams sodium; 28 grams protein; 1 gram sugar

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
493 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.

Susan

I am vegetarian and often sub beans for the meat. In this case I used 2, 15 oz cans of cannellini beans and it was delicious. I did not use the vinegar and added a bit more lemon juice. It was delicious!

CaityDid

Husband, a skeptic, was shocked at how good this was. Used dry herbs (less than fresh due to strength) and sour cream instead of Greek yogurt and added a touch more tumeric. Also added some pickle brine instead do vinegar. Enjoy!

Astrid

Made exactly as written, was delicious. Next time I'd make a bit more of the sauce.

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