High Fructose Corn Syrup Free Turmeric & Ginger Chicken Salad
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the chicken
- 1 ½ lb boneless, skinless chicken breasts
- ½ tsp salt
- 1 bay leaf
For the dressing
- ⅓ cup full-fat coconut milk
- 3 tbsp coconut cream
- 1 tbsp apple cider vinegar
- 1 tsp turmeric
- 1 tsp fresh ginger, finely grated
- ¼ tsp ceylon cinnamon
- 1 tsp honey
- ½ tsp salt
For the salad
- 3 stalks celery, thinly sliced
- 3 green onions (green tops only), thinly sliced
- ¼ cup raisins
- 2 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
Place the chicken breasts in a medium saucepan and cover with cold water by about 1 inch. Add the salt and bay leaf. Bring to a gentle boil over medium-high heat, then reduce the heat to low and simmer, partially covered, for 15–18 minutes, until the chicken reaches 165°F (74°C) on an instant-read thermometer at the thickest part.
- 2
Transfer the chicken to a cutting board and let it rest for 10 minutes, then shred or chop into bite-sized pieces. Discard the poaching liquid and bay leaf.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!