Pork 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 it's tender enough to pull apart into silky shreds that soak up the dressing beautifully. Speaking of the dressing, it's a standout: coconut aminos, fresh lime juice, grated ginger, and a touch of turmeric come together into something tangy, slightly sweet, and deeply aromatic. The salad base layers green and red cabbage, julienned carrots, cucumber, and a generous handful of fresh cilantro and mint, so every bite has crunch, color, and herby brightness. Because the recipe relies entirely on chicken and plant-based pantry staples, there's no need to scrutinize labels or worry about hidden ingredients sneaking in. Toasted coconut flakes on top add a subtle nuttiness that ties the whole thing together without overwhelming the other flavors. It's the kind of dish that looks impressive enough for guests but comes together with minimal fuss on any weeknight.
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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.
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