Anti Inflammatory Chicken Salad with Cranberries and Apple

Total time1 hr 10 min

Prep time20 min

Cook time20 min

Anti Inflammatory Chicken Salad with Cranberries and Apple

This bright, no-fuss salad leans on gently poached chicken breast, folded together with crisp celery, sweet-tart apple, and chewy dried cranberries for a mix of textures in every bite. The dressing brings real anti-inflammatory power to the table: apple cider vinegar, a touch of honey, and a warm hit of ground ginger and turmeric come together with vegan mayonnaise for a creamy, golden-hued coating that's far more interesting than a plain mayo-based salad. Sliced scallions add a mild, savory bite, and a scatter of fresh parsley on top keeps things looking as good as they taste. Chilling the salad for even just twenty minutes lets all those flavors meld into something cool, refreshing, and satisfying. It's an easy make-ahead lunch that fits beautifully into an anti-inflammatory way of eating, whether you're piling it onto greens, scooping it with crackers, or eating it straight from the bowl.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the chicken

1 ½ lb boneless, skinless chicken breasts
Kroger Uncooked Boneless Skinless Chicken Breast Foster Farms Simply Raised Simply Raised Boneless Skinless Chicken Breast Fillets Simple Truth Natural Thin-Sliced Boneless and Skinless Chicken Breast Cutlets Signature Farms Boneless Skinless Chicken Breasts Value Pack - 3.5 Lb PERDUE FRESH CUTS Fresh Boneless Skinless Chicken Breast Strips Traypack - 1.25 Lbs
See all
1 tsp salt, divided
2 bay leaves

For the dressing

½ cup vegan mayonnaise
1 tbsp apple cider vinegar
1 tsp honey
Ingredient note
Added sugar is limited on an anti-inflammatory diet. This recipe contains about 1.4 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid honey, please tap it and change its rating to Red.
¼ tsp ground ginger
¼ tsp ground turmeric

For the salad

1 medium apple, cored and diced (about 1 cup)
2 stalks celery, thinly sliced
⅓ cup dried cranberries, unsweetened or honey-sweetened
Ingredient note
Added sugar is limited on an anti-inflammatory diet. This recipe contains about 1.4 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid honey, please tap it and change its rating to Red.
3 scallions, thinly sliced (green parts only)

For serving

2 tbsp fresh parsley, chopped (optional)

Instructions

1
Place the chicken breasts in a medium saucepan and cover with cold water by about 1 inch. Add the bay leaves and 1/2 tsp of the salt. Bring to a gentle boil over medium-high heat, then reduce the heat to maintain a low simmer and cook for 15–18 minutes, until the thickest part of each breast registers 165°F (74°C) on an instant-read thermometer.
2
Transfer the chicken to a cutting board and let it rest for 10 minutes, until cool enough to handle. Discard the poaching liquid and bay leaves. Shred or chop the chicken into bite-sized pieces.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!