Whole 30 Herb & Apple Chicken Salad

Total time1 hr 10 min

Prep time20 min

Cook time20 min

Poached chicken breast gets shredded into tender, juicy bites and folded with crisp celery, sweet-tart apple, and bright scallion greens for a salad that's equal parts cozy and refreshing. The dressing is where this one really shines: coconut cream whisked with apple cider vinegar, olive oil, turmeric, and ginger creates a golden, tangy coating with zero fuss and zero heavy mayo situation. Fresh parsley and chives scattered throughout keep every forkful tasting green and lively rather than heavy. It's a compliant-friendly lunch that actually holds up in the fridge, so you can portion it out for busy weekdays without sacrificing flavor. Scoop it over greens, wrap it in lettuce leaves, or eat it straight from the bowl — however you serve it, this one fits neatly into a Whole30 rotation and doesn't feel like "diet food" in the slightest.

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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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