Vegan Turmeric & Ginger Chicken Salad
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Learn more →Ingredients
4 servings
For the chicken
- 1 ½ lb boneless, skinless chicken breasts
Chef's tipChoose 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. - 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
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than 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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