Paraben Free Asian-Style Chicken Salad with Coconut Ginger Dressing

Total time1 hr

Prep time25 min

Cook time20 min

4.7

(27)

Paraben Free Asian-Style Chicken Salad with Coconut Ginger Dressing

This vibrant, crunchy salad is everything you want in a warm-weather meal — colorful, fresh, and packed with bold flavor from a dressing that genuinely earns its place. Ginger-poached chicken is the quiet hero here, staying tender and juicy while picking up a subtle warmth that carries through every bite. The coconut ginger dressing pulls together coconut aminos, fresh lime juice, apple cider vinegar, and turmeric into something bright and complex without a single processed or synthetic ingredient in sight. For anyone navigating paraben-free eating, the challenge is often hidden preservatives lurking in bottled sauces and dressings — this recipe sidesteps all of that by building the dressing entirely from scratch with whole, recognizable ingredients. Two kinds of cabbage, julienned carrots, cucumber, fresh cilantro, and torn mint make the salad base as clean and vibrant as it looks. A handful of toasted coconut flakes on top adds a gentle sweetness and texture that ties the whole bowl together. It comes together with minimal fuss and tastes like something you'd order at a restaurant, except you know exactly what went into it.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!