Artificial Flavors Free Vietnamese Chicken Salad with Ginger-Lime Dressing
Bright, herby, and loaded with crunch, this Vietnamese-inspired chicken salad is the kind of dish that makes you feel like you're eating something restaurant-worthy on a Tuesday night. The dressing is built entirely from scratch — fresh lime juice, grated ginger, garlic, coconut aminos, and a touch of raw honey — so you know exactly what's going into every bite without relying on any bottled sauces that might sneak in unwanted additives. 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 that make the whole bowl smell incredible. Coconut aminos stand in for soy sauce and deliver that savory depth without the processed flavor enhancers you'd find in many store-bought Asian-style dressings. The cashews on top add a satisfying roasted crunch that ties everything together. It holds up beautifully in the fridge for a short rest, making it a smart choice for meal prep or a make-ahead lunch that still tastes vibrant and fresh.
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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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