Pistachio Free Asian-Style Chicken Salad with Coconut Ginger Dressing

Total time1 hr

Prep time25 min

Cook time20 min

Pistachio Free Asian-Style Chicken Salad with Coconut Ginger Dressing

This vibrant, crunchy salad is the kind of meal that feels light and fresh but still genuinely satisfying — the kind you'll want to make on repeat all summer long. Ginger-poached chicken is the star, cooked low and slow until it's tender enough to shred into silky strips that soak up every bit of the dressing. Speaking of the dressing: coconut aminos, fresh lime juice, apple cider vinegar, and a touch of honey come together into something tangy, slightly sweet, and deeply savory all at once. The salad itself layers green and red cabbage, julienned carrots, cucumber, scallions, cilantro, and mint for a bowl that's as colorful as it is texturally satisfying. For anyone navigating tree nut allergies or sensitivities, this recipe is a genuinely worry-free win — every single ingredient is straightforward and easy to verify, with no hidden nut-based oils or garnishes to second-guess. The optional toasted coconut flakes add a subtle tropical finish without introducing any cross-contamination concerns. It comes together with simple pantry staples and whole fresh produce, making it an easy weeknight go-to that never feels like a compromise.

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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 Dynamic Health Coconut Aminos Seasoning Sauce Simple Truth Organic Coconut Aminos All-Purpose Seasoning Sauce, 10 fl oz O Organics Coconut Aminos - 10 FZ BetterBody Foods Organic Coconut Aminos Soy Sauce Replacement, 16.9 fl oz (500 ml)
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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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