Yeast Free Asian-Style Chicken Salad with Coconut Ginger Dressing

Total time1 hr

Prep time25 min

Cook time20 min

Yeast Free Asian-Style Chicken Salad with Coconut Ginger Dressing

This vibrant, crunchy salad is the kind of meal that looks impressive but comes together with surprisingly little fuss. Tender poached chicken is shredded and tossed with two kinds of cabbage, julienned carrots, cucumber, fresh cilantro, and mint — a combination that's bright, textural, and genuinely satisfying. The real star is the coconut ginger dressing, which blends coconut aminos, apple cider vinegar, fresh lime juice, honey, and turmeric into something tangy, slightly sweet, and deeply aromatic. Avoiding yeast can make Asian-inspired flavors tricky, since soy sauce and many bottled dressings are off the table. Here, coconut aminos step in seamlessly, delivering that savory umami depth without any fermented grain products, and every other ingredient in the dressing is naturally yeast-free. Poaching the chicken with fresh ginger slices is a gentle technique that keeps the meat incredibly moist and infuses it with subtle warmth before it ever hits the bowl. Finish with toasted coconut flakes and a squeeze of lime for a little extra flair, and you have a complete, nourishing meal that never feels 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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