Eggless Asian-Style Chicken Salad with Coconut Ginger Dressing

Total time1 hr

Prep time25 min

Cook time20 min

Eggless Asian-Style Chicken Salad with Coconut Ginger Dressing

This vibrant, crunchy salad is the kind of dish that makes a weeknight dinner feel like something special. Tender poached chicken — gently simmered with fresh ginger slices until perfectly juicy — gets shredded and tossed with a rainbow of green and red cabbage, julienned carrots, cucumber, scallions, cilantro, and mint. The result is a bowl that's as beautiful to look at as it is satisfying to eat. The real star is the coconut ginger dressing, a bright, punchy blend of coconut aminos, apple cider vinegar, lime juice, honey, and turmeric that ties every element together without a drop of soy sauce or anything that might sneak in unwanted ingredients. Because the dressing is whisked together from scratch using whole, recognizable pantry staples, there's no guesswork about what's actually in it — a genuine relief when store-bought dressings so often contain hidden additives. A finishing scatter of toasted coconut flakes adds a subtle sweetness and texture that takes the whole thing over the top. Fresh, bold, and completely free of eggs at every step, this is a salad you'll want on repeat.

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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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