Xanthan Gum Free Asian-Style Chicken Salad with Coconut Ginger Dressing

Total time1 hr

Prep time25 min

Cook time20 min

Xanthan Gum Free Asian-Style Chicken Salad with Coconut Ginger Dressing

This vibrant, crunchy salad is everything you want in a warm-weather meal — bright, fresh, and packed with bold flavor from every angle. Poaching the chicken with fresh ginger slices keeps the meat incredibly tender and subtly aromatic, and shredding it by hand means it soaks up every drop of that coconut ginger dressing. Speaking of the dressing, it's a punchy blend of coconut aminos, apple cider vinegar, lime juice, honey, and turmeric — whisked together in minutes with zero thickeners or stabilizers needed. That's the beauty here: every single ingredient is naturally clean, so there's no need to scan labels hunting for hidden additives. The combination of green and red cabbage, julienned carrots, cucumber, scallions, cilantro, and mint creates a salad that's as colorful as it is satisfying. A handful of toasted coconut flakes on top adds a subtle sweetness and a little extra crunch that really ties the whole bowl together. It's the kind of recipe that looks impressive but comes together with nothing more than a pot, a whisk, and a big mixing bowl.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

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
See all
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!