Eosinophilic Esophagitis Friendly Chicken Salad with Cranberries and Apple

Total time1 hr 10 min

Prep time20 min

Cook time20 min

Eosinophilic Esophagitis Friendly Chicken Salad with Cranberries and Apple

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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 Thrive Market Non-GMO Vegan Mayonnaise Heinz Seriously Good Vegan Mayo, Gluten Free Heinz [Seriously] Good Vegan Mayo
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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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