Capsaicin Free Asian-Style Chicken Salad with Coconut Ginger Dressing

Total time1 hr

Prep time25 min

Cook time20 min

Capsaicin 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 texture from two kinds of shredded cabbage, julienned carrots, and cool cucumber. The chicken is gently poached with ginger slices, which keeps it incredibly tender and infuses it with subtle warmth before it gets shredded into silky strips. What makes this dish such a smart choice for anyone avoiding capsaicin is that the flavor is genuinely bold without relying on any heat — no chili flakes, no hot sauce, no sneaky spice blends hiding in the dressing. Instead, the coconut aminos and apple cider vinegar bring a savory-tangy depth, while fresh lime juice and honey round everything out beautifully. Turmeric adds a gorgeous golden hue and earthy complexity that makes the dressing feel layered and interesting rather than flat. Fresh cilantro and torn mint leaves lift the whole bowl, and a handful of toasted coconut flakes on top adds just enough richness to make it feel special. It's the kind of salad that proves you don't need a single drop of heat to make something deeply satisfying and full of personality.

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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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