BHA & BHT Free Vietnamese Chicken Salad with Ginger-Lime Dressing

This vibrant salad is a full-on flavor experience — crunchy shredded cabbage, tender poached chicken, julienned carrots, and a generous handful of fresh mint, cilantro, and basil all come together in one bright, herbaceous bowl. The ginger-lime dressing ties everything together with a punch of citrus, a hint of sweetness from raw honey, and a savory depth from coconut aminos. Every ingredient here is whole and straightforward, which matters a lot when you're avoiding the synthetic preservatives BHA and BHT that sneak into so many packaged dressings, flavored nuts, and processed proteins. Poaching the chicken yourself keeps things clean and simple, and using dry-roasted cashews means you're getting that satisfying crunch without the additive-laden coatings found on many store-bought varieties. Coconut aminos stand in beautifully for soy sauce and bring that umami backbone without the preservative concerns that can come with conventional soy products. The cabbage holds its texture even after a short rest in the fridge, making this a genuinely practical option for meal prep or a relaxed dinner. It's the kind of dish that feels restaurant-worthy but is completely in your control from start to finish.

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