Nutmeg Free Asian-Style Chicken Salad with Coconut Ginger Dressing

Total time1 hr

Prep time25 min

Cook time20 min

Nutmeg Free Asian-Style Chicken Salad with Coconut Ginger Dressing

This vibrant, crunchy salad is the kind of dish that makes you feel like you ordered something from a really good restaurant — except you made it at home in under an hour. Ginger-poached chicken is the star, staying incredibly tender and juicy thanks to a simple stovetop simmer with fresh ginger slices and salt. The salad itself is a riot of color and texture: two kinds of shredded cabbage, julienned carrots, cool cucumber, scallion greens, fresh cilantro, and torn mint all come together in one big, satisfying bowl. The coconut ginger dressing — built from coconut aminos, apple cider vinegar, lime juice, honey, and a hit of turmeric — is bright, slightly sweet, and just a little tangy in the best possible way. Nutmeg has a sneaky way of showing up in spice blends, bottled dressings, and pre-marinated proteins, so making everything from scratch here means you stay completely in control of what goes into the bowl. Toasted coconut flakes on top add a subtle crunch that takes the whole thing over the edge. It's light enough to feel refreshing but filling enough to be a proper meal.

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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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