Eggless Chicken Salad with Cranberries and Apple

Total time1 hr 10 min

Prep time20 min

Cook time20 min

Eggless Chicken Salad with Cranberries and Apple

Tender poached chicken breast gets shredded and tossed with crisp celery, sweet-tart dried cranberries, and juicy diced apple for a salad that's equal parts creamy, crunchy, and refreshing. The dressing brings a bright, tangy edge from apple cider vinegar and a touch of honey, with warm ginger and turmeric adding depth beneath the vegan mayonnaise base. Sliced scallions add a mild bite throughout, and a chill in the fridge lets all those flavors settle together before serving. Finished with a scatter of fresh parsley, this one's as good piled onto crusty bread as it is scooped straight from the bowl. It's a satisfying, well-balanced option for anyone following an egg free diet, with nothing to second-guess on the ingredient list.

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Ingredients

4 servings

For the chicken

1 ½ lb boneless, skinless chicken breasts
1 tsp salt, divided
2 bay leaves

For the dressing

½ cup vegan mayonnaise
Sir Kensington's Classic Vegan Mayo, 12 fl oz Chosen Foods Vegan Avocado Oil Mayo Spectrum Naturals Eggless Vegan Light Canola Mayonnaise Thrive Market Non-GMO Vegan Mayonnaise Sir Kensington's Mayo, Vegan, Classic
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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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