Mediterranean Diet Friendly Asian-Style Chicken Salad with Coconut Ginger Dressing

Total time1 hr

Prep time25 min

Cook time20 min

Mediterranean Diet Friendly Asian-Style Chicken Salad with Coconut Ginger Dressing

This vibrant salad is a celebration of fresh vegetables, lean poached chicken, and a bright, tangy dressing that pulls everything together in the best way. Two kinds of cabbage, julienned carrots, crisp cucumber, and a generous handful of fresh cilantro and mint create a bowl that's as colorful as it is satisfying. The dressing — built on coconut aminos, apple cider vinegar, fresh ginger, lime juice, and a touch of turmeric — delivers bold, layered flavor without any heavy or processed ingredients. Gently poaching the chicken with ginger slices keeps the protein tender and subtly fragrant, which makes a real difference when you shred it into the salad. The whole approach leans naturally into the principles of eating well: plenty of plants, quality olive oil, and clean, whole-food flavor builders rather than anything from a bottle you can't pronounce. A scatter of toasted coconut flakes on top adds just enough texture and richness to make each bite feel a little special. It's the kind of meal that genuinely doesn't feel like a compromise — just really good food.

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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
Chef's tip
Soy sauce is saltier and less sweet; start with less and adjust.
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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