Dairy Free Asian-Style Chicken Salad with Coconut Ginger Dressing
This vibrant, crunchy salad is the kind of dish that makes you feel like you ordered something from a really good restaurant — except you made it at home in under an hour. Ginger-poached chicken is the quiet hero here, staying incredibly tender and picking up a subtle warmth that carries through every bite. The dressing is where things get really interesting: coconut aminos bring a savory, umami-rich depth that replaces any soy-based shortcut, while fresh lime juice, grated ginger, and a touch of turmeric make it bright and boldly flavored without a drop of dairy in sight. Tossed with two kinds of shredded cabbage, julienned carrots, cucumber, and a generous handful of fresh cilantro and mint, the whole bowl is a textural dream. Many store-bought Asian-style dressings sneak in butter-based emulsifiers or hidden dairy derivatives, so making your own from scratch means you stay in full control of what goes into it. A scatter of toasted coconut flakes on top adds a subtle nuttiness and just enough drama to make it feel like a proper meal worth sitting down for.
About FigFig 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!