High Fructose Corn Syrup Free Asian-Style Chicken Salad with Coconut Ginger Dressing

Total time1 hr

Prep time25 min

Cook time20 min

4.7

(27)

High Fructose Corn Syrup 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 flavor from ginger, lime, and herbs. The dressing is where the magic really happens: coconut aminos stand in for soy sauce, delivering that savory depth without any of the sweetened, processed additives that make so many Asian-inspired dressings a problem. Apple cider vinegar and fresh lime juice keep things tangy and clean, while a single teaspoon of honey is all the sweetness this dish needs. Gently poaching the chicken with fresh ginger slices keeps the protein incredibly tender and subtly fragrant — no bottled marinades or mystery sauces required. The combination of green and red cabbage, julienned carrots, cucumber, scallions, cilantro, and mint means every bite has texture and freshness built right in. It's the kind of salad that actually satisfies, and since you're building it from scratch with whole ingredients, you stay completely in control of what goes into the bowl. Finish with toasted coconut flakes and a squeeze of lime for a little extra flair.

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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
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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