Seeds Free Asian-Style Chicken Salad with Coconut Ginger Dressing

Total time1 hr

Prep time25 min

Cook time20 min

Seeds Free Asian-Style Chicken Salad with Coconut Ginger Dressing

This vibrant, crunchy salad is the kind of dish that makes you feel like you ordered something from a really good restaurant — except you made it at home in under an hour. Tender poached chicken gets shredded and tossed with two kinds of cabbage, julienned carrots, cucumber, scallions, fresh cilantro, and mint for a bowl that's as colorful as it is satisfying. The real star is the dressing: coconut aminos, apple cider vinegar, fresh ginger, lime juice, and a touch of honey come together into something bright, tangy, and just a little sweet. Many Asian-inspired dressings lean on sesame oil or sesame seeds, which can make this style of salad completely off-limits — but this one skips them entirely without sacrificing any of that bold, layered flavor. Turmeric adds a warm, earthy depth to the dressing that you wouldn't expect but absolutely won't want to leave out. The optional toasted coconut flakes on top bring a subtle richness and a satisfying little crunch that ties the whole bowl together. It's a genuinely crowd-pleasing meal that proves eating around a restriction doesn't mean eating around flavor.

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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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