Artificial Food Coloring Free Vietnamese Chicken Salad with Ginger-Lime Dressing
This vibrant salad is a riot of color and texture — shredded cabbage in two shades, julienned carrots, tender poached chicken, and a generous handful of fresh herbs that make every bite feel alive. The ginger-lime dressing ties it all together with bright, punchy flavor from real lime juice, fresh ginger, garlic, and a touch of raw honey, so there's no need for bottled sauces or pre-made dressings that often sneak in synthetic dyes. Coconut aminos stand in beautifully for soy sauce, keeping the umami depth without any of the additives that can hide in conventional condiments. Poaching the chicken low and slow keeps it incredibly juicy, and shredding it into thin strips means it soaks up every drop of that dressing. The finishing touch of dry-roasted cashews adds a satisfying crunch that makes this feel like a complete, restaurant-worthy meal. It holds up well in the fridge for a short rest, making it a smart option for meal prep or a make-ahead lunch that still delivers on freshness.
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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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