Tender poached chicken breast, cooked through to a safe internal temperature, forms the hearty base of this crowd-pleasing salad. Crisp celery, sweet halved grapes, and toasted walnuts add layers of crunch and juicy contrast in every forkful, while a tangy dressing brightened with Dijon mustard and fresh lemon juice ties it all together. A scattering of fresh tarragon or parsley at the end lends an herby lift that keeps things feeling fresh rather than heavy. It's an easy make-ahead lunch that chills well in the fridge for a couple of days, so you can prep it in advance and have something satisfying ready to go. This one is a solid, satisfying option to add to a pregnancy-friendly meal rotation.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Store-bought mayonnaise and mayo-based sauces are made with pasteurized eggs, so they are generally fine during pregnancy.
Place the chicken breasts in a medium saucepan and cover with cold water by about 1 inch. Add a generous pinch of salt. Bring to a boil over medium-high heat, then reduce the heat to a gentle simmer and cook for 15–18 minutes, until the thickest part of each breast registers 165°F (74°C) on an instant-read thermometer.
Transfer the chicken to a cutting board and let it rest for 10 minutes, then refrigerate until cool enough to handle, about 20 minutes. Once cooled, cut or shred the chicken into bite-sized pieces.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
