Anti Inflammatory Curry Chicken Salad with Apples

Total time1 hr 5 min

Prep time20 min

Cook time15 min

Anti Inflammatory Curry Chicken Salad with Apples

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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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½ tsp salt, plus more for the poaching water

For the dressing

½ cup mayonnaise
2 tbsp plain whole-milk yogurt
1 ½ tsp curry powder
1 tsp fresh lemon juice
1 tsp honey
Ingredient note
Added sugar is limited on an anti-inflammatory diet. This recipe contains about 1.4 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid honey, please tap it and change its rating to Red.
¼ tsp black pepper

For the salad

1 medium honeycrisp or fuji apple, cored and diced into ½-inch pieces
2 stalks celery, thinly sliced
3 scallions, thinly sliced (green parts only)
¼ cup golden raisins
¼ cup roasted salted cashews, roughly chopped (optional)

For serving

2 tbsp fresh cilantro, roughly chopped (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 boil over medium-high heat, then reduce the heat to low, cover, and simmer for 12–15 minutes, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C).
2
Transfer the chicken to a cutting board and let it rest for 5 minutes, then shred or chop into bite-sized pieces. Spread on the cutting board and let cool to room temperature, about 20 minutes.

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