Anti Inflammatory Herb & Apple Chicken Salad

Total time1 hr 10 min

Prep time20 min

Cook time20 min

Anti Inflammatory Herb & Apple Chicken Salad

This chicken salad leans into gentle, whole-food ingredients that make it a natural fit for calming, anti-inflammatory eating. Poached chicken breast stays tender and light, while the dressing gets its creamy body from coconut cream brightened with apple cider vinegar and warmed with turmeric and ginger — two ingredients well known for their soothing properties. Crisp celery, sweet-tart apple, and fresh scallions add crunch and brightness, while parsley and chives bring a fresh, herby lift to every bite. It's a cool, no-fuss lunch that comes together with simple poaching and folding, no fancy equipment required. Make it ahead and keep it in the fridge for up to three days, so you've always got something nourishing on hand. This is a genuinely solid option if you're building an anti-inflammatory routine around real, simple ingredients.

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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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