Red Meat Allergy Friendly Herb & Apple Chicken Salad
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Learn more →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
- 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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