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Turmeric Chicken & Kale Salad

With its bright colours, fresh aromas and zingy flavours, this ‘superfoods’ packed salad from Rejuvenated For Life’s Irena Macri is a nutritional powerhouse recipe. 


  • For the chicken

  • 2/3 tsp ghee or 1 tbsp coconut oil

  • ½ medium brown onion, diced

  • 250 g chicken mince

  • 1 large garlic clove, finely diced

  • 1 tsp turmeric powder

  • ½ tsp lime zest

  • Juice of ½ lime

  • ½ tsp salt + pepper

  • For the salad

  • 6 broccolini trees/stalks or 2 cups broccoli florets

  • 2 tbsp pumpkin seeds (pepitas)

  • 3 large kale leaves, stems removed and chopped

  • ½ avocado, sliced

  • 2-3 tbsp fresh coriander leaves?2-3 tbsp fresh parsley leaves

  • For the dressing

  • 3 tbsp lime juice

  • 1 small garlic clove, finely diced or grated

  • 3 1/2 tbsp extra-virgin olive oil (I used 1 tbsp avocado oil and 2 tbsp evo)

  • ½ tsp raw honey

  • ½ tsp wholegrain mustard

  • ½ tsp sea salt and pepper


  • 1.

    Heat ghee or coconut oil in a small frying pan over medium-high heat. Sauté onion on medium heat for 4-5 minutes, until golden.

  • 2.

    Add chicken mince and garlic and stir for 2-3 minutes over medium-high heat, breaking it apart. Add turmeric, lime zest, lime juice, salt and pepper and cook, stirring frequently, for a further 3-4 minutes. Set aside.

  • 3.

    While chicken is cooking, bring a small saucepan of water to boil. Add broccolini and cook for 2 minutes. Rinse under cold water and cut into 3-4 pieces each.

  • 4.

    Place chopped kale in a salad bowl and pour over the dressing. Using your hands, toss and massage the kale with the dressing to soften the kale.

  • 5.

    Add and toss through the cooked chicken, broccolini, fresh herbs, pumpkin seeds and avocado slices.


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