Rye Free Asian-Style Chicken Salad with Coconut Ginger Dressing

Total time1 hr

Prep time25 min

Cook time20 min

Rye Free Asian-Style Chicken Salad with Coconut Ginger Dressing

This vibrant, crunchy salad is everything you want in a warm-weather meal — tender poached chicken, a rainbow of shredded cabbage and julienned carrots, and a zippy coconut ginger dressing that ties it all together beautifully. The dressing is built around coconut aminos instead of traditional soy sauce, which means it's naturally free from grain-based condiments that can sneak rye derivatives into an otherwise clean dish. Fresh lime juice, apple cider vinegar, honey, and turmeric give it a bright, complex flavor that tastes like it came from a restaurant kitchen. Poaching the chicken with ginger slices keeps the meat incredibly moist and subtly fragrant — a simple technique that makes a real difference in the final dish. Handfuls of fresh cilantro and torn mint leaves lift the whole bowl with herby freshness, while optional toasted coconut flakes add a satisfying little crunch on top. Every ingredient here is whole and straightforward, so you're not left second-guessing labels or hunting for specialty substitutes. It comes together in one pot and one bowl, making cleanup just as easy as the cooking.

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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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