Pescatarian Chicken Salad with Cranberries and Apple
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Learn more →Ingredients
4 servings
For the chicken
- 1 ½ lb boneless, skinless chicken breasts
Chef's tipChoose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes. - 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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