Mold Detox Friendly Herb & Apple Chicken Salad

Total time1 hr 10 min

Prep time20 min

Cook time20 min

Mold Detox Friendly Herb & Apple Chicken Salad

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Ingredients

4 servings

For the chicken

1 ½ lb boneless, skinless chicken breasts
1 tsp salt, divided
2 bay leaves

For the dressing

½ cup full-fat coconut cream
Thai Kitchen Coconut Cream Unsweetened Let's Do Organic Heavy Coconut Cream - 13.5 Fl. Oz.O Organics Coconut Cream - 13.5 FZ Native Forest Unsweetened Organic Coconut Cream, 5.4 fl oz Grace Coconut Cream - 6 Oz
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2 tbsp apple cider vinegar
Chef's tip
Use the same amount of lemon juice - it's a touch brighter and fruitier than 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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