Vegetarian Herb & Apple Chicken Salad

Total time1 hr 10 min

Prep time20 min

Cook time20 min

This vibrant salad builds its flavor around a creamy, turmeric-tinted dressing made from coconut cream, apple cider vinegar, and a touch of fresh ginger — bright, tangy, and just a little golden. Crisp celery and juicy diced apple add crunch and a sweet-tart contrast, while scallion greens, parsley, and chives bring a fresh, herby lift to every forkful. The dressing comes together in minutes with a simple whisk, then gets folded through tender, bite-sized pieces until everything is evenly coated and glossy. It's a satisfying, protein-packed lunch that holds up beautifully in the fridge, making it an easy make-ahead option for busy weeks. Served chilled over greens or piled onto good bread, it's a fresh, herb-forward take on a classic that fits neatly into a vegetarian spread.

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Ingredients

4 servings

For the chicken

1 ½ lb boneless, skinless chicken breasts
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Chef's tip
Choose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes.
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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