Shellfish Free Asian-Style Chicken Salad with Coconut Ginger Dressing

Total time1 hr

Prep time25 min

Cook time20 min

Shellfish Free Asian-Style Chicken Salad with Coconut Ginger Dressing

Bright, crunchy, and packed with fresh herbs, this Asian-inspired chicken salad is the kind of meal that feels light but genuinely satisfying. Ginger-poached chicken forms the protein base — a simple technique that keeps the meat tender and subtly fragrant before it gets shredded into silky strips. The dressing is where things really sing: coconut aminos, fresh lime juice, grated ginger, and a touch of turmeric come together into something tangy, warm, and just a little sweet. Many Asian-style dressings and sauces lean heavily on shellfish-derived ingredients like oyster sauce or fish sauce, but this one sidesteps all of that without sacrificing any depth or complexity. A rainbow of shredded cabbage, julienned carrots, cucumber, scallions, cilantro, and mint gives every bite a satisfying mix of textures and herby freshness. Toasted coconut flakes on top add a subtle crunch and a hint of tropical sweetness that ties the whole bowl together. It's the kind of salad you'll want to make on repeat all summer long.

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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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