Anti Inflammatory Classic Chicken Salad

Total time1 hr 5 min

Prep time15 min

Cook time20 min

Gently poached chicken breast is the heart of this salad, cooked low and slow until juicy and tender, then shredded into hearty bite-sized pieces. Crisp celery, thinly sliced green onion, and a handful of fresh parsley bring color, crunch, and a clean herbal lift, while halved red grapes add little bursts of sweetness against the savory chicken. A bright hit of fresh lemon juice and tangy Dijon mustard keeps the dressing lively rather than heavy, tying every ingredient together without weighing it down. It's a straightforward, protein-packed dish that leans on whole, simple ingredients — the kind of easy lunch or light dinner that fits naturally into an anti-inflammatory way of eating. Scoop it onto greens, pile it into lettuce cups, or eat it straight from the bowl; either way, it keeps well in the fridge for a few days, so it's just as good the next day.

About Fig

Fig 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 →

Ingredients

4 servings

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
See all
1 tsp kosher salt, plus more for the poaching water
½ tsp black pepper
½ cup mayonnaise
1 tbsp dijon mustard
1 tbsp fresh lemon juice
3 stalks celery, finely diced
3 green onions, thinly sliced (green parts only)
2 tbsp fresh flat-leaf parsley, finely chopped
¼ cup red grapes, halved (optional)

Instructions

1
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 gentle simmer over medium heat, then reduce the heat to medium-low and cook until the chicken registers 165°F (74°C) on an instant-read thermometer at the thickest part, about 15–18 minutes.
2
Transfer the chicken to a cutting board and let it rest until cool enough to handle, about 20–30 minutes. Chop or pull the chicken into rough 1/2-inch pieces and transfer to a large bowl.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!