Nitrate & Nitrite Free Asian-Style Chicken Salad with Coconut Ginger Dressing

Total time1 hr

Prep time25 min

Cook time20 min

4.7

(27)

Nitrate & Nitrite Free Asian-Style Chicken Salad with Coconut Ginger Dressing

This vibrant, crunchy salad is the kind of meal that looks impressive but comes together with surprisingly little fuss. Ginger-poached chicken is shredded into tender strips and tossed with two kinds of cabbage, julienned carrots, cucumber, fresh cilantro, and mint — a combination that's bright, textural, and genuinely satisfying. The dressing is where things get really interesting: coconut aminos, apple cider vinegar, fresh ginger, lime juice, honey, and turmeric blend into something tangy, slightly sweet, and deeply aromatic. For anyone navigating nitrate and nitrite concerns, this recipe is a natural fit because every single ingredient is whole and unprocessed — no cured meats, no packaged sauces with hidden preservatives, no shortcuts that sneak in additives. Coconut aminos stand in beautifully for soy sauce and bring that savory depth without any of the usual label-reading stress. The chicken is simply poached in water with salt and fresh ginger, keeping things clean from start to finish. Finish each bowl with toasted coconut flakes and a squeeze of lime for a little extra flair, and you've got a salad that genuinely earns its place at the center of the table.

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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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