Seed Oil Free Asian-Style Chicken Salad with Coconut Ginger Dressing

Total time1 hr

Prep time25 min

Cook time20 min

Seed Oil 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 fresh vegetables, and a bright, fragrant dressing that pulls it all together. The dressing is where this recipe really shines: coconut aminos, fresh ginger, lime juice, apple cider vinegar, and a touch of honey come together with extra-virgin olive oil for something tangy, slightly sweet, and deeply satisfying — with zero industrial seed oils in sight. That matters more than it might seem, since bottled Asian-style dressings are almost universally made with soybean or canola oil, making this homemade version a genuinely cleaner swap. Gently poaching the chicken with ginger slices keeps the meat incredibly moist and infuses it with subtle warmth before it gets shredded and tossed through the slaw. Fresh mint and cilantro add an herby lift that makes every bite feel lively, and the optional toasted coconut flakes on top give a satisfying little crunch. It comes together with simple technique and honest ingredients, making it an easy weeknight win that doesn't feel 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 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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