BHA & BHT Free Asian-Style Chicken Salad with Coconut Ginger Dressing

Total time1 hr

Prep time25 min

Cook time20 min

4.7

(27)

BHA & BHT Free Asian-Style Chicken Salad with Coconut Ginger Dressing

This vibrant, crunchy salad is everything you want in a warm-weather meal — bright, fresh, and packed with bold flavor from every angle. Ginger-poached chicken is the star, simmered gently with fresh ginger slices until perfectly tender, then shredded into silky strips that soak up every drop of the dressing. That dressing is where the magic really happens: coconut aminos, apple cider vinegar, fresh lime juice, grated ginger, and a touch of honey and turmeric come together into something tangy, slightly sweet, and deeply aromatic — all without a single synthetic preservative in sight. For anyone navigating BHA and BHT concerns, the challenge with packaged Asian-inspired sauces and dressings is real — those additives have a way of sneaking into bottled condiments and processed ingredients. Here, everything is made from scratch using whole, recognizable ingredients, so you stay completely in control of what goes into the bowl. The coconut aminos swap in beautifully for soy sauce and bring that savory depth without the additives that come with many conventional alternatives. Piled over shredded green and red cabbage, julienned carrots, cucumber, scallions, cilantro, and fresh mint, this salad has serious texture and color. A handful of toasted coconut flakes on top adds just the right finishing crunch.

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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
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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