Gluten Free Asian-Style Chicken Salad with Coconut Ginger Dressing

Total time1 hr

Prep time25 min

Cook time20 min

Gluten 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 flavors that actually deliver. Poaching the chicken with fresh ginger slices keeps the meat incredibly tender and subtly fragrant, making it the perfect protein to pull apart and toss through a mountain of shredded cabbage, julienned carrots, cucumber, and handfuls of cilantro and mint. The real star is the coconut ginger dressing, which swaps out soy sauce for coconut aminos — a naturally gluten-free alternative that brings that savory, umami depth without any of the wheat-based ingredients hiding in traditional versions. Apple cider vinegar, fresh lime juice, honey, and turmeric round it out into something tangy, a little sweet, and genuinely craveable. Because every single component here is whole-food and naturally free of gluten, there's no need to scrutinize labels or make substitutions — it just works. A scatter of toasted coconut flakes on top adds a subtle nuttiness and a little texture that takes the whole bowl over the edge. It's the kind of salad that disappears fast, so you might want to double the dressing.

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Ingredients

4 servings

For the chicken

1 ½ lb boneless, skinless chicken breasts
Kroger Uncooked Boneless Skinless Chicken Breast Foster Farms Simply Raised Simply Raised Boneless Skinless Chicken Breast Fillets Simple Truth Natural Thin-Sliced Boneless and Skinless Chicken Breast Cutlets Signature Farms Boneless Skinless Chicken Breasts Value Pack - 3.5 Lb PERDUE FRESH CUTS Fresh Boneless Skinless Chicken Breast Strips Traypack - 1.25 Lbs
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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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