Cashew Free Asian-Style Chicken Salad with Coconut Ginger Dressing

Total time1 hr

Prep time25 min

Cook time20 min

4.7

(27)

Cashew 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 stays incredibly tender and shreds beautifully, soaking up the zippy coconut aminos and lime dressing like a dream. The combination of two cabbages, julienned carrots, cucumber, and fresh herbs gives you serious texture and color in every single bite. What makes the dressing so clever is that it builds deep, savory complexity using coconut aminos, turmeric, and fresh ginger — no tree nuts required, and nothing that reads like a long list of processed ingredients. Many Asian-inspired salads lean on nut-based sauces that can be tricky to navigate, but this one keeps things clean and naturally free of that concern without sacrificing any of the flavor you're after. A scatter of toasted coconut flakes on top adds a subtle sweetness and a little extra crunch that ties the whole bowl together. It's the kind of salad that actually fills you up and makes you genuinely excited about eating something good for you.

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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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