Paleo Asian-Style Chicken Salad with Coconut Ginger Dressing

Total time1 hr

Prep time25 min

Cook time20 min

Paleo Asian-Style Chicken Salad with Coconut Ginger Dressing

This vibrant, crunchy salad is everything you want in a warm-weather meal — fresh herbs, colorful vegetables, and tender poached chicken all brought together by a bright, punchy dressing. The real star is that coconut ginger dressing, which swaps out soy sauce for coconut aminos and leans on fresh lime juice, apple cider vinegar, and a touch of honey to deliver that bold, tangy-savory flavor without any grain-based ingredients. Gently poaching the chicken with fresh ginger slices keeps the meat incredibly moist and subtly aromatic, which makes a huge difference when you're shredding it into the salad. The combination of green and red cabbage, julienned carrots, cucumber, and a generous handful of cilantro and mint means every bite has serious texture and freshness. Turmeric in the dressing adds a warm, earthy undertone and a gorgeous golden hue that makes the whole bowl look as good as it tastes. It comes together with straightforward techniques and whole-food ingredients, so there's no stress about hidden additives or off-limits pantry staples. Finish it with toasted coconut flakes and a squeeze of lime for a little extra something that takes it completely over the top.

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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
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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