Pregnancy Friendly Asian-Style Chicken Salad with Coconut Ginger Dressing

Total time1 hr

Prep time25 min

Cook time20 min

Pregnancy Friendly Asian-Style Chicken Salad with Coconut Ginger Dressing

Crunchy, colorful, and packed with fresh herbs, this vibrant salad is exactly the kind of meal that feels light but genuinely satisfying. The chicken is gently poached with fresh ginger slices until it hits a safe internal temperature of 165°F — no guesswork, no shortcuts, just properly cooked protein you can feel confident about. That attention to food safety matters when you're eating for two, and the step-by-step poaching method makes it easy to get it right every time. The dressing leans on coconut aminos, fresh lime juice, and turmeric instead of anything fermented or high-sodium, so the flavors are bright and clean without ingredients that tend to raise red flags during pregnancy. A double hit of cabbage, julienned carrots, and cucumber keeps every bite crisp and loaded with nutrients, while fresh cilantro and mint bring an herby lift that makes the whole bowl feel restaurant-worthy. It comes together in one big toss, which means less fuss and more time actually enjoying your meal.

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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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