AIP Friendly Herb & Apple Chicken Salad

Total time1 hr 10 min

Prep time20 min

Cook time20 min

This bright, satisfying chicken salad is exactly the kind of meal that proves eating for healing doesn't have to feel like a sacrifice. Gently poached chicken gets shredded and folded with crisp celery, sweet diced apple, fresh parsley, and scallion greens for a combination that's as refreshing as it is filling. The dressing is where things get really clever — full-fat coconut cream stands in for the usual mayo, whisked smooth with apple cider vinegar, olive oil, turmeric, and ginger for a creamy, golden coating that's completely free of eggs, nightshades, and grains. Every single ingredient here plays by the rules of the autoimmune protocol, so there's no need to scrutinize labels or make substitutions. It comes together in under an hour, serves four, and keeps well in the fridge for up to three days — which makes it a genuinely practical option for meal prep when you're managing a restricted eating plan. The apple adds a little natural sweetness that balances the tang of the vinegar beautifully, and the fresh herbs keep every bite tasting lively rather than heavy. This is the kind of recipe you'll come back to on repeat.

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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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