PCOS Friendly Herb & Apple Chicken Salad

Total time1 hr 10 min

Prep time20 min

Cook time20 min

PCOS Friendly Herb & Apple Chicken Salad

This chicken salad checklist runs clean: poached chicken breast, coconut cream, apple cider vinegar, olive oil, turmeric, ginger, celery, apple, scallions, parsley, and chives are all fair game, and nothing on that list needs to be flagged or worked around. Poaching the chicken low and slow keeps it juicy and easy to shred, while the coconut cream dressing gets warmed up with turmeric and ginger for a bright, slightly tangy backbone instead of anything heavy or overly rich. Crisp celery and diced apple bring texture and a little natural sweetness, and a generous handful of parsley and chives keeps the whole bowl tasting fresh rather than flat. It's a protein-forward, low-fuss lunch that comes together mostly hands-off while the chicken simmers and cools. Because the ingredients here lean on whole foods, healthy fats, and produce rather than refined carbs or added sugar, this is a genuinely solid option for a PCOS-friendly plate. Make a batch and it holds up well in the fridge for a few days, so it's easy to have on hand for quick, balanced meals all week.

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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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