Almond Free Asian-Style Chicken Salad with Coconut Ginger Dressing
This vibrant, crunchy salad is the kind of meal that feels light and refreshing but still genuinely satisfying — piled high with shredded cabbage, julienned carrots, cucumber, fresh herbs, and tender poached chicken. The real star is the coconut ginger dressing, a punchy blend of coconut aminos, lime juice, apple cider vinegar, turmeric, and honey that ties everything together with bright, bold flavor. Many Asian-inspired salads lean on nut-based toppings or dressings that can make them off-limits for those avoiding tree nuts, but every component here is completely free of almonds or almond-derived ingredients. The chicken is gently poached with fresh ginger slices, which keeps it incredibly moist and infuses it with subtle warmth before it gets shredded and tossed right into the bowl. Fresh cilantro and torn mint leaves add an herby lift that makes the whole dish taste like something you'd order at a restaurant. A handful of toasted coconut flakes on top adds a satisfying finishing crunch without any nut concerns. It comes together in one big bowl and is the kind of recipe you'll want to keep on rotation all year long.
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Learn more →Ingredients
4 servings
For the chicken
- 1 ½ lb boneless, skinless chicken breasts
- 1 tsp salt
- 3 slices fresh ginger (each about ¼ inch thick)
For the salad
- 3 cups green cabbage, thinly shredded
- 1 cup red cabbage, thinly shredded
- 2 medium carrots, julienned or coarsely grated
- 1 english cucumber, halved lengthwise and thinly sliced
- 3 scallions (green tops only), thinly sliced
- ½ cup fresh cilantro leaves
- ¼ cup fresh mint leaves, torn
For the dressing
- 3 tbsp coconut aminos
- 2 tbsp apple cider vinegar
- 2 tbsp extra-virgin olive oil
- 1 tbsp fresh ginger, finely grated
- 1 tbsp fresh lime juice
- 1 tsp honey
- ½ tsp turmeric
- ¼ tsp salt
For serving
- 1 tbsp toasted coconut flakes (optional)
- lime wedges (optional)
Instructions
- 1
Place the chicken breasts in a large pot and cover with cold water by about 2 inches. Add the salt and ginger slices. Bring to a boil over medium-high heat, then reduce the heat to a gentle simmer and cook 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 10–15 minutes, until cool enough to handle. Discard the poaching liquid and ginger slices. Shred the chicken into thin strips using two forks or your fingers.
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