Alpha Gal Friendly Vietnamese Chicken Salad with Ginger-Lime Dressing
This vibrant, herb-packed salad is everything you want in a warm-weather meal — bright, crunchy, and loaded with fresh flavor from three different herbs working together. Gently poached chicken gets shredded into tender strips and tossed with two kinds of cabbage, julienned carrots, and a punchy ginger-lime dressing that ties the whole bowl together. For anyone managing alpha-gal syndrome, the challenge with many restaurant-style salads is hidden mammalian ingredients lurking in dressings, proteins, or even seasoning blends — this recipe sidesteps all of that by keeping every component clean and plant- or poultry-based. Coconut aminos stand in beautifully for soy sauce, adding that savory depth without any concern, and the honey-lime balance in the dressing is genuinely addictive. The dry-roasted cashews on top add a satisfying crunch that makes this feel like a complete, restaurant-quality dish rather than a simple weeknight salad. Fresh mint, cilantro, and basil folded in at the end keep the herbs vibrant and fragrant rather than wilted, so every bite tastes alive. It's the kind of recipe you'll want to make on repeat all summer long.
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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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