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AIP Chicken Lime Cilantro Salad Recipe

Louise | July 15
AIP Chicken Lime Cilantro Salad Recipe #aip

This AIP chicken lime cilantro salad recipe will get you out of your salad rut and leave you satisfied and hunger-free for hours.

Power Proteins

Leafy green vegetables are one of the best things you can eat, with ample vitamins and minerals. What greens lack, however, is protein, which helps you to feel full faster, and for a longer amount of time.

There’s a reason that so many salads leave you feeling empty inside, not to mention hungry ten minutes later. It’s because they don’t contain any protein.

Including chicken in this salad is a simple way to help you to actually feel satisfied with your meal. Meat and poultry are safe for autoimmune protocol, so consider pairing any salad you make with a serving of meat.

Mixing up your meats is helpful to eliminate salad dread too. That’s the mental state you’re in when you just cannot eat salad for lunch again. Most people (myself included!) get super bored eating the same thing day in and day out.

Simply changing your protein can give you a whole new appreciation for healthy salads. You can keep it simple with turkey, steak, or ham, or get a little adventurous with seafood, pepperoni, or even wild game!

Fun, Fresh Flavor

If you’ve eaten one chicken salad, you’ve eaten them all, right? Wrong. This AIP chicken lime cilantro salad packs a punch that will knock your socks off.

For starters, the chicken is seasoned with turmeric, an anti-inflammatory spice. Turmeric is bright yellow and mildly bitter, but any edge is balanced by the cooling dressing.

The salad dressing is made with an olive oil base. Olive oil is, of course, one of the appropriate oils for AIP, and you’ll also use it in this recipe to brown the chicken.

For the dressing, the olive oil is mixed with white balsamic vinegar, cilantro, lime juice, and a touch of salt.

Red onion and avocado finish the salad, amplifying the taste and adding visual appeal.

More AIP Turmeric Recipes

As you know, autoimmune protocol is different from other diets. It’s not a race to lower weight.

It’s all about eating healthy, nutritious foods that also tend to lower inflammation. Being very deliberate with eating has done wonders for countless folks with autoimmune conditions.

Turmeric can be a real asset in seeing relief from flare-ups and problems. But you don’t want to put it on just anything.

Check out these 34 AIP turmeric recipes you should have tried years ago. You’ll find tasty, well-thought-out meals that can put you on track for a healthier life.

AIP Chicken Lime Cilantro Salad Recipe #aip

AIP Chicken Lime Cilantro Salad Recipe #aip

AIP Chicken Lime Cilantro Salad Recipe

  • Author: Louise Hendon
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: Lunch, Entree
  • Cuisine: American


A zingy, substantial salad with a dressing that takes seconds to make.


  • 1 Tablespoon (6 g) of turmeric
  • 4 chicken breasts (800 g), skinless and deboned
  • Salt
  • 2 Tablespoons (30 ml) of olive oil, for cooking
  • 6 Tablespoons (90 ml) of olive oil, for the dressing
  • Generous handful of fresh cilantro leaves
  • Juice of 2 limes
  • 1 teaspoon (5 ml) of white balsamic vinegar
  • 4 cups (300 g) of salad leaves
  • 1 medium red onion (110 g), peeled and thinly sliced
  • 1 large avocado (200 g), chopped small


  1. Preheat the oven to 355°F (180°C).
  2. Sprinkle the turmeric onto both sides of the skinless, boneless chicken breasts and season with salt. Make shallow incisions with a sharp knife diagonally across the breasts. 
  3. Heat 2 Tablespoons (30 ml) of olive oil in a pan and brown the chicken on both sides until golden. Transfer onto a roasting tray and place in the oven for 10 to 12 minutes until the chicken breasts are cooked through. Let rest 5 minutes before slicing
  4. Meanwhile, make the dressing by placing 6 Tablespoons (90 ml) of olive oil, fresh cilantro, lime juice and white balsamic vinegar into a mini food processor or blender and blitz well. Season with salt, to taste.
  5. Finish the salad by combining the salad leaves, red onion and avocado. Serve the sliced grilled chicken breasts on top and drizzle with the dressing. 


Any leftover dressing can be stored in the fridge for up to 3 days.

All nutritional data are estimated and based on per serving amounts.


  • Calories: 747
  • Sugar: 4 g
  • Fat: 56 g
  • Carbohydrates: 12 g
  • Fiber: 6 g
  • Protein: 51 g
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