Chestnut Free Asian-Style Chicken Salad with Coconut Ginger Dressing

Total time1 hr

Prep time25 min

Cook time20 min

Chestnut Free Asian-Style Chicken Salad with Coconut Ginger Dressing

This vibrant, crunchy salad is the kind of meal that feels both light and deeply satisfying — layers of shredded cabbage, julienned carrots, cool cucumber, and tender poached chicken all tossed in a bright coconut ginger dressing that you'll want to put on everything. The dressing comes together in minutes with coconut aminos, apple cider vinegar, fresh lime juice, honey, and a hit of turmeric, giving you bold, complex flavor without relying on any of the usual Asian-inspired pantry staples that can sometimes hide unexpected allergens. Gently poaching the chicken with fresh ginger slices keeps the meat incredibly juicy and infuses it with subtle warmth before it gets shredded into silky strips. Fresh cilantro and torn mint leaves lift the whole bowl, making it taste like something you'd order at a restaurant rather than throw together on a weeknight. For anyone navigating tree nut concerns, this recipe is naturally free of chestnuts and chestnut-derived ingredients — every component is straightforward and easy to verify. A scatter of toasted coconut flakes on top adds a delicate crunch and a whisper of sweetness that ties the whole thing together beautifully. Serve it right away so the vegetables stay crisp and the dressing stays punchy.

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
Nutiva Coconut Secret Coconut Aminos Soy-Free Soy Sauce Alternative Original - 8 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 BetterBody Foods Organic Coconut Aminos Soy Sauce Replacement, 16.9 fl oz (500 ml)
See all
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!