Curry Chicken Salad

This recipe was inspired by my favorite restaurant in Boulder called The Kitchen. My 4 year old loves this dish and calls this “the yellow one” because of the turmeric. I sneak turmeric in wherever I can. It’s a potent anti-inflammatory and antioxidant, and is one of my favorite healing spices.


  • 1/2 c Paleo mayonnaise (I use the Primal Kitchen brand)
  • 2 Tb dijon mustard (Grey Poupon is gluten-free)
  • 1 Tb ground turmeric
  • 1 t curry powder
  • 1/4 t salt plus more to taste
  • 1/2 t fresh ground pepper
  • 4 cups cooked chicken breast, cubed
  • 1 1/2 c sliced celery w leaves (~4 ribs)
  • 1/2c finely chopped fresh parsley
  • 1/2 c pecans (optional)


Mix the mayo, mustard and seasonings together in a large bowl until well combined. Then mix in the remaining ingredients and season to taste.

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About Dr. Maren

Christine Maren D.O., IFMCP is a board-certified physician and the founder of a virtual functional medicine practice in Colorado, Michigan, and Texas. She is also the co-founder of Hey Mami, a platform dedicated to helping women navigate a healthy and happy motherhood. She is best know for her work in thyroid, gut and reproductive/ preconception health. Dr. Maren is board-certified by the American Board of Family Medicine and is an Institute for Functional Medicine Certified Practitioner (IFMCP). Read more

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