Mushroom Free Asian-Style Chicken Salad with Coconut Ginger Dressing

Total time1 hr

Prep time25 min

Cook time20 min

Mushroom 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 every angle. Ginger-poached chicken is the star, simmered low and slow until it's tender enough to pull apart into silky shreds that soak up the dressing beautifully. Speaking of the dressing, it's a punchy coconut-ginger situation built from coconut aminos, fresh lime juice, apple cider vinegar, and a touch of honey that ties the whole bowl together without a drop of soy sauce in sight. The salad base layers green and red cabbage, julienned carrots, cool cucumber, and a generous handful of fresh cilantro and mint — so every bite has crunch, color, and herby brightness. Many Asian-inspired salads lean on ingredients that can be tricky to navigate when you're avoiding fungi-derived additives or fermented sauces with hidden extras, but this one keeps things clean and straightforward. The coconut aminos do all the savory heavy lifting with zero ambiguity about what's in the bottle. Finish it with toasted coconut flakes and a squeeze of lime, and you've got a bowl that looks as good as it tastes.

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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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