Pregnancy Friendly Classic Chicken Salad

Total time1 hr 5 min

Prep time15 min

Cook time20 min

Pregnancy Friendly Classic Chicken Salad

Tender poached chicken breast, cooked through until perfectly juicy, gets shredded into bite-sized pieces and tossed with tangy Dijon mustard, a bright squeeze of lemon juice, crisp celery, and sliced green onion. Fresh parsley adds a clean, herby lift, and a handful of halved red grapes brings a pop of sweetness to every forkful. The chicken is gently simmered to a safe internal temperature before it's chopped, so you get that classic deli-style texture without any guesswork. Chilled and scooped onto crackers, into a sandwich, or straight from the bowl, this one comes together easily and keeps well in the fridge for effortless make-ahead lunches. It's a comforting, protein-packed option that fits smoothly into a pregnancy-friendly kitchen.

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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
Ingredient note
Store-bought mayonnaise and mayo-based sauces are made with pasteurized eggs, so they are generally fine during pregnancy.
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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