Almond Free Vietnamese Chicken Salad with Ginger-Lime Dressing
Bright, herbaceous, and loaded with texture, this Vietnamese-inspired chicken salad is the kind of dish that makes a weeknight feel like something special. Gently poached chicken gets shredded into tender strips and tossed with two kinds of cabbage, julienned carrots, and a generous handful of fresh mint, cilantro, and basil — the herb combination alone is worth making this for. The ginger-lime dressing ties everything together with a punchy, slightly sweet hit from raw honey and coconut aminos, and a whisper of fish sauce deepens the whole thing without overpowering it. For anyone navigating tree nut concerns, it's worth knowing that the only nut in this recipe is cashews — almonds are completely absent from the ingredient list, so there's no need to swap or substitute anything. The dry-roasted cashews scattered on top add a satisfying crunch that plays beautifully against the crisp, shredded cabbage. Everything comes together in one big bowl, and the cabbage holds up well enough that you can let it sit for a few minutes before serving without losing that satisfying bite. It's fresh, filling, and genuinely hard to stop eating.
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Learn more →Ingredients
4 servings
For the chicken
- 1.5 lb boneless, skinless chicken breasts
- 1 tsp salt
For the salad
- 4 cups green cabbage, thinly shredded
- 1 cup red cabbage, thinly shredded
- 2 medium carrots, julienned or coarsely grated
- 4 scallions, thinly sliced (green tops only)
- 1 cup fresh mint leaves, roughly torn
- 1 cup fresh cilantro leaves and tender stems
- ½ cup fresh basil leaves, roughly torn
- ⅓ cup dry-roasted cashews, roughly chopped
For the dressing
- 3 tbsp fresh lime juice (from about 2 limes)
- 2 tbsp coconut aminos
- 2 tbsp extra virgin olive oil
- 1 tbsp raw honey
- 1 tbsp fresh ginger, finely grated
- 2 cloves garlic, finely grated or minced
- ½ tsp fish sauce (optional)
- ¼ tsp red pepper flakes (optional)
Instructions
- 1
Place the chicken breasts in a large pot and cover with cold water by about 2 inches. Add 1 tsp salt. Bring to a boil over medium-high heat, then reduce to a gentle simmer and cook for 15–18 minutes, until the thickest part of each breast registers 165°F (74°C) on an instant-read thermometer.
- 2
Transfer the chicken to a cutting board and let it rest for 10 minutes. Using two forks or your fingers, shred the chicken into thin, bite-sized strips.
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