Brazil Nut 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 — the sort of thing you'll want to make on repeat all summer long. Ginger-poached chicken forms the protein base, soaking up subtle warmth from the fresh ginger slices before being shredded into silky strips that tangle beautifully with two kinds of cabbage, julienned carrots, cucumber, and a generous handful of fresh cilantro and mint. The dressing is where everything really comes alive: coconut aminos, lime juice, apple cider vinegar, and turmeric create a bright, tangy, slightly sweet glaze that coats every single component. Because the whole recipe is built around whole, straightforward ingredients, there's no need to scrutinize labels for hidden nut additions or worry about cross-contact from packaged sauces. Toasted coconut flakes on top add a subtle crunch and a hint of tropical sweetness that ties the whole bowl together. It's the kind of salad that converts people who claim they don't like salad.
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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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