PCOS Friendly Classic Chicken Salad

Total time1 hr 5 min

Prep time15 min

Cook time20 min

This chicken salad leans on lean, poached chicken breast as its protein base, gently simmered until just tender and juicy before being chopped into hearty bites. Crisp celery, sliced green onion, and fresh parsley add crunch and brightness, while a tangy hit of Dijon mustard and lemon juice keeps the dressing lively rather than heavy. Optional halved grapes bring a small pop of natural sweetness if you want it, or you can leave them out for a lower-sugar version. The whole thing comes together in one bowl with no cooking beyond poaching the chicken, so it's an easy make-ahead option for busy weeks. With its high-protein base and balanced, low-fuss ingredients, this is a solid choice for a PCOS friendly kitchen. It keeps well in the fridge for a few days, making it simple to portion out for quick lunches whenever you need something satisfying on hand.

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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
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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.

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