Paleo Herb & Apple Chicken Salad

Total time1 hr 10 min

Prep time20 min

Cook time20 min

Tender poached chicken breast gets shredded into bite-sized pieces and folded into a creamy, tangy dressing built from coconut cream, apple cider vinegar, and a warm hit of turmeric and ginger. Crisp celery and juicy diced apple add crunch and a touch of natural sweetness, while scallion greens, fresh parsley, and chives bring a bright, herby finish to every forkful. It's a satisfying, protein-packed salad that comes together with simple, whole ingredients and no fillers to worry about. Serve it straight away for a light lunch, or make it ahead and let it chill for a few days — the flavors only get better with time. This one slots easily into a Paleo meal plan, whether you're piling it onto lettuce cups, scooping it with cucumber rounds, or eating it straight from the bowl.

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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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