Artificial Food Coloring Free Asian-Style Chicken Salad with Coconut Ginger Dressing

Total time1 hr

Prep time25 min

Cook time20 min

Artificial Food Coloring Free Asian-Style Chicken Salad with Coconut Ginger Dressing

This vibrant, crunchy salad is everything you want in a warm-weather meal — fresh herbs, crisp cabbage, tender shredded chicken, and a dressing that somehow manages to be bright, savory, and a little exotic all at once. Every single ingredient here is whole and recognizable, which matters a lot when you're trying to avoid the synthetic dyes that sneak into so many bottled dressings and pre-made sauces. The dressing gets its gorgeous golden hue from real turmeric, not a lab — and the depth of flavor comes from fresh ginger, lime juice, coconut aminos, and a touch of honey. Poaching the chicken with ginger slices keeps the protein incredibly moist and subtly fragrant, so there's no need for any pre-marinated or processed shortcut that might carry hidden additives. The combination of green and red cabbage, julienned carrots, cucumber, and fresh cilantro and mint makes this salad as beautiful to look at as it is satisfying to eat. Toasted coconut flakes on top add a little sweetness and texture that takes the whole bowl over the edge. It's the kind of recipe that proves eating clean doesn't mean eating boring.

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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
Nutiva Coconut Secret Coconut Aminos Soy-Free Soy Sauce Alternative Original - 8 oz Coconut Secret Ssng Sce Orig Soy Free - 16.9 Oz Dynamic Health Coconut Aminos Seasoning Sauce Simple Truth Organic Coconut Aminos All-Purpose Seasoning Sauce, 10 fl oz O Organics Coconut Aminos - 10 FZ
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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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