Peanut Free Asian-Style Chicken Salad with Coconut Ginger Dressing

Total time1 hr

Prep time25 min

Cook time20 min

Peanut 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 tender enough to shred into silky ribbons that soak up every drop of dressing. Speaking of the dressing, it's a punchy blend of coconut aminos, fresh lime juice, apple cider vinegar, and double-hit ginger that delivers all the umami depth of a classic Asian-style vinaigrette without a drop of soy sauce or any nut-based ingredients. The base of shredded green and red cabbage, julienned carrots, cucumber, and fresh herbs like cilantro and mint gives you serious crunch and color in every forkful. For anyone navigating peanut allergies, this kind of recipe is a genuine find — Asian-inspired salads often sneak in peanuts or peanut oil, but every single component here is naturally free of them. A finishing scatter of toasted coconut flakes adds a subtle sweetness and satisfying texture that makes the whole bowl feel a little special. It comes together easily and tastes like something you'd order at a restaurant, which makes it a weeknight hero worth keeping in regular rotation.

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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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