Low Sugar Herb & Apple Chicken Salad

Total time1 hr 10 min

Prep time20 min

Cook time20 min

Tender poached chicken breast gets shredded into bite-sized pieces and tossed with crisp celery, sweet-tart apple, and bright scallion greens for a salad that's equal parts hearty and refreshing. The dressing is where this one really shines: creamy coconut cream whisked with tangy apple cider vinegar, olive oil, turmeric, and ginger creates a golden, velvety coating with a subtle warmth in every bite. Fresh parsley and chives finish it off with a clean, herby lift that keeps the whole dish tasting bright rather than heavy. It comes together in under an hour, chills well, and holds up beautifully in the fridge for a few days, making it an easy make-ahead lunch. Naturally free of any added sweeteners, this is a satisfying, whole-food salad that fits neatly into a low added sugar way of eating without sacrificing flavor.

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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
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

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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