Low Iodine Turmeric & Ginger Chicken Salad

Total time1 hr 10 min

Prep time20 min

Cook time20 min

Low Iodine Turmeric & Ginger Chicken Salad

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Ingredients

4 servings

For the chicken

1 ½ lb boneless, skinless chicken breasts
½ tsp salt
Morton Salt - 26 oz Kroger Salt, Non-Iodized Brookshire's Table Salt, Non-Iodized Morton Salt, Non-iodized Great Value Plain Salt, 26 oz
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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.

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