Beef Free Vietnamese Chicken Salad with Ginger-Lime Dressing
This vibrant salad is a full-on flavor experience — crunchy shredded cabbage, julienned carrots, and tender poached chicken all tossed in a bright ginger-lime dressing that hits sweet, tangy, and savory all at once. The herbs are what really make it sing: generous handfuls of fresh mint, cilantro, and basil folded in at the end keep every bite feeling alive and aromatic. Poaching the chicken low and slow before shredding it into thin strips gives you incredibly juicy, pull-apart pieces that soak up every drop of that coconut aminos and honey dressing. Speaking of the dressing — lime juice, fresh ginger, garlic, and a touch of fish sauce (totally optional) come together into something that tastes like it took way more effort than a quick whisk in a bowl. Dry-roasted cashews scattered over the top add a satisfying crunch that plays beautifully against the soft herbs and crisp cabbage. This is the kind of salad that converts people who think salads can't be a real meal — it's substantial, deeply flavorful, and completely free of any red meat while still delivering serious protein. Make it for a weeknight dinner or bring it to a gathering and watch it disappear.
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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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