Caffeine Free Asian-Style Chicken Salad with Coconut Ginger Dressing

Total time1 hr

Prep time25 min

Cook time20 min

4.7

(27)

Caffeine Free Asian-Style Chicken Salad with Coconut Ginger Dressing

This vibrant, crunchy salad is everything you want in a fresh, satisfying meal — tender poached chicken, a rainbow of shredded cabbage and crisp vegetables, and a bright coconut ginger dressing that ties it all together beautifully. The dressing leans on coconut aminos, apple cider vinegar, fresh lime juice, and a touch of honey, delivering bold, tangy-sweet flavor without a drop of anything that would keep you up at night. Gently poaching the chicken with fresh ginger slices keeps the protein incredibly moist and subtly fragrant, which makes a real difference when you're building a salad this fresh and clean. Herbs like cilantro and mint aren't just garnish here — they're fully integrated into the mix, adding pops of brightness in every bite. The whole thing comes together in one big bowl, making it as practical as it is impressive. A finishing scatter of toasted coconut flakes adds a little texture and a hint of tropical warmth that makes the dish feel genuinely special. Whether you're eating light or just craving something colorful and nourishing, this one delivers without compromise.

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!