This bright, herb-flecked chicken salad is built for a Mediterranean-style table, leaning on lean poached chicken breast, crisp celery, and sweet-tart apple for texture in every bite. The dressing whisks together apple cider vinegar, olive oil, turmeric, and ginger into a smooth, golden coating that clings to every piece without feeling heavy. Fresh parsley, scallion greens, and a scattering of chives keep things vibrant and herbaceous, giving the whole dish a garden-fresh lift rather than a creamy, dressed-down feel. Poaching the chicken low and slow keeps it tender and juicy, and shredding it right after resting means it soaks up all that turmeric-ginger flavor. It's a light, protein-packed option that comes together quickly and holds up well in the fridge for a few days, making it an easy pick for anyone building meals around olive oil, lean protein, produce, and fresh herbs. Serve it over greens, tucked into a wrap, or straight from the bowl for a satisfying, Mediterranean-friendly lunch.
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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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