Gluten Free Chinese Chicken Salad with Ginger-Sesame Dressing

Total time50 min

Prep time25 min

Cook time15 min

Gluten Free Chinese Chicken Salad with Ginger-Sesame Dressing

Checking the ingredient list, everything here is naturally clear of wheat, barley, and rye — coconut aminos stand in for the usual soy-based splash, so there's no hidden source of gluten lurking in the dressing. That's genuinely great news, because this salad is loaded with crunch: shredded napa and red cabbage, julienned carrots, and roughly chopped almonds give every forkful serious texture, while shredded poached chicken makes it filling enough for a full meal. The dressing whisks together in minutes — ginger, garlic, toasted sesame oil, and a touch of honey and rice vinegar for tang — and coats the whole bowl in savory, slightly sweet flavor. Edamame and scallions add color and freshness, cilantro brightens things up, and a scatter of toasted sesame seeds on top finishes it with a nice bit of crunch. It's a crisp, satisfying option that fits easily into a gluten free lineup, whether you're meal-prepping lunches or serving a crowd.

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Ingredients

4 servings

For the chicken

For the dressing

3 tbsp coconut aminos
2 tbsp extra virgin olive oil
1 tbsp toasted sesame oil
2 tbsp rice vinegar
1 tbsp honey
1 tbsp fresh ginger, finely grated
2 cloves garlic, finely grated
¼ tsp red pepper flakes

For the salad

4 cups napa cabbage, thinly shredded
2 cups red cabbage, thinly shredded
2 medium carrots, julienned or coarsely grated
4 scallions, thinly sliced
1 cup edamame, shelled and thawed if frozen
½ cup dry-roasted almonds, roughly chopped
¼ cup fresh cilantro, roughly chopped

For serving

1 tbsp sesame seeds, toasted (optional)

Instructions

1
Place the chicken breasts in a large pot and cover with cold water by about 2 inches. Add the salt. Bring to a boil over medium-high heat, then reduce to a gentle simmer and cook for 12–15 minutes, until the chicken is opaque throughout and registers 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 minutes. Using two forks or your hands, shred the chicken into thin strips.

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