Beef Free Asian-Style Chicken Salad with Coconut Ginger Dressing

Total time1 hr

Prep time25 min

Cook time20 min

4.7

(27)

Beef Free Asian-Style Chicken Salad with Coconut Ginger Dressing

This vibrant, crunchy salad is a serious crowd-pleaser — layers of shredded green and red cabbage, julienned carrots, cool cucumber, and fresh herbs all tossed with tender poached chicken. The real star is the coconut ginger dressing, a bright, tangy blend of coconut aminos, lime juice, apple cider vinegar, and a touch of honey that ties everything together beautifully. Gently poaching the chicken with fresh ginger slices keeps the meat incredibly juicy and infuses it with a subtle warmth before it gets shredded into silky strips. Because the entire dish is built around chicken and fresh produce, there's no need to swap or substitute anything — it's naturally free of beef without any compromise on flavor or satisfaction. Coconut aminos do a lot of heavy lifting in the dressing, delivering that savory, umami depth you'd expect from a great Asian-inspired sauce while keeping things clean and ingredient-conscious. A finishing scatter of toasted coconut flakes adds just enough texture and nuttiness to make each bowl feel a little special. This one is equally at home as a light weeknight dinner or a make-ahead lunch that actually holds up well.

About Fig

Fig 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
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!