Dairy Free Chicken Salad with Cranberries and Apple

Total time1 hr 10 min

Prep time20 min

Cook time20 min

Dairy Free Chicken Salad with Cranberries and Apple

Tender poached chicken breast gets shredded into bite-sized pieces and tossed with crisp celery, diced apple, and a handful of dried cranberries for little pops of sweetness in every bite. The dressing is where this one really shines: vegan mayonnaise whisked with apple cider vinegar, a touch of honey, and warm notes of ginger and turmeric gives the whole bowl a tangy, slightly golden glow. A chill in the fridge lets everything meld together before you pile it onto bread, scoop it over greens, or eat it straight from the bowl with a fork. Fresh scallions and a scattering of parsley keep it bright and crunchy from the first bite to the last. It's an easy make-ahead lunch that holds up well for a few days in the fridge, and it fits neatly into a dairy free spread without any fuss.

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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
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1 tsp salt, divided
2 bay leaves

For the dressing

½ cup vegan mayonnaise
1 tbsp apple cider vinegar
1 tsp honey
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
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.

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