Poached chicken breast gets shredded into tender, juicy pieces and tossed with a creamy coconut cream dressing brightened with apple cider vinegar and warmed with turmeric and ginger. Crisp celery, sweet-tart apple, and a scattering of scallions, parsley, and chives keep every bite fresh and full of texture, while the dressing clings to the chicken without feeling heavy. It's the kind of make-ahead lunch that tastes even better the next day, once the flavors have had a chance to mingle in the fridge. Serve it over greens, tucked into lettuce cups, or straight from the bowl with a fork — however you plate it, this one's a reliably good pick for an egg free kitchen. With no eggs anywhere in the ingredient list, there's nothing to second-guess before you dig in.
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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.
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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