Gut Friendly Asian-Style Chicken Salad with Coconut Ginger Dressing

Total time1 hr

Prep time25 min

Cook time20 min

Gut Friendly Asian-Style Chicken Salad with Coconut Ginger Dressing

This vibrant, crunchy salad is a serious crowd-pleaser — layers of shredded green and red cabbage, julienned carrots, cool cucumber, and fresh herbs all tossed with tender poached chicken and a bright, zippy dressing. The coconut ginger dressing is the real star here: coconut aminos keep things soy-free and gentle, while fresh ginger, lime juice, apple cider vinegar, and a touch of turmeric bring bold flavor without anything harsh or processed. Poaching the chicken with ginger slices is a low-fuss technique that keeps the meat incredibly moist and easy to shred, and it means there's no heavy oil or char to worry about. Fresh cilantro and mint lift the whole bowl with herby freshness, making every bite feel clean and satisfying rather than heavy. The dressing ingredients are straightforward and easy to find, so you're not hunting down anything obscure — just real, whole-food components that work together beautifully. A scatter of toasted coconut flakes on top adds a subtle sweetness and a little texture that takes it from weeknight dinner to something that genuinely feels special. It's the kind of meal that leaves you feeling nourished rather than stuffed, which is exactly the point.

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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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