Low Sodium Herb & Apple Chicken Salad

Total time1 hr 10 min

Prep time20 min

Cook time20 min

Poached chicken breast gets shredded into tender bites and folded with crisp celery, sweet-tart apple, and a bright mix of scallions, parsley, and chives for plenty of fresh crunch in every forkful. The dressing is where this salad really shines — creamy coconut cream whisked with apple cider vinegar, olive oil, turmeric, and ginger, giving it a golden hue and a tangy, warm-spiced flavor that coats every piece beautifully. It's a naturally light, protein-packed lunch that comes together with simple aromatics and produce doing all the flavor work. This one is a great option if you're keeping an eye on added salt, since the seasoning here leans entirely on herbs, vinegar, and spice rather than anything overly salty. Serve it chilled over greens, tucked into a wrap, or straight from the bowl — it holds up well in the fridge for a few days, making it an easy make-ahead option for the week.

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Ingredients

4 servings

For the chicken

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 salt, divided
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
2 bay leaves

For the dressing

½ cup full-fat coconut cream
2 tbsp apple cider vinegar
1 tbsp olive oil
½ tsp ground turmeric
¼ tsp ground ginger
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the salad

2 stalks celery, thinly sliced
1 medium apple, cored and diced (about 1 cup)
3 scallions, thinly sliced (green tops only)
¼ cup fresh parsley, roughly chopped
2 tbsp fresh chives, finely chopped (optional)

Instructions

1
Place the chicken breasts in a medium saucepan and cover with cold water by about 1 inch. Add 1/2 tsp of the salt and the bay leaves. Bring to a gentle boil over medium-high heat, then reduce the heat to low and simmer, partially covered, until the chicken reaches 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. Discard the poaching liquid and bay leaves.

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