Pregnancy Friendly Chicken Salad with Cranberries and Apple

Total time1 hr 10 min

Prep time20 min

Cook time20 min

Pregnancy Friendly Chicken Salad with Cranberries and Apple

This chicken salad is built on gently poached chicken breasts simmered until they hit a safe internal temperature, then shredded into tender, juicy bites that soak up a tangy, subtly sweet dressing spiked with apple cider vinegar, ginger, and turmeric. Crisp diced apple and sliced celery add crunch in every forkful, while dried cranberries and scallions bring pops of sweetness and color throughout. A short chill in the fridge lets everything meld into a cool, refreshing salad that's just as good scooped onto crackers as it is piled onto a sandwich. It's an easy make-ahead lunch that comes together with pantry staples and fresh produce, no fuss involved. With the chicken cooked all the way through and simple, well-balanced flavors, this is a genuinely solid choice for a pregnancy friendly kitchen.

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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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