Brazil Nut Free Vietnamese Chicken Salad with Ginger-Lime Dressing
This vibrant salad is a full-on flavor experience — crisp shredded cabbage, tender poached chicken, and a riot of fresh herbs all pulled together by a punchy ginger-lime dressing that you'll want to put on everything. The dressing hits every note at once: bright citrus, a little sweetness from raw honey, savory depth from coconut aminos, and a warm kick from fresh ginger and garlic. Gently poaching the chicken keeps it incredibly juicy, and shredding it into thin strips means every forkful picks up plenty of that bold dressing. Two kinds of cabbage give the salad serious staying power, so it holds its crunch even after a short rest in the fridge — great for meal prep or a make-ahead lunch. A generous handful of dry-roasted cashews scattered over the top adds a satisfying crunch and a buttery richness that ties everything together. Every ingredient in this recipe is naturally free from brazil nuts, so there's no need to scrutinize labels or worry about hidden tree nut blends sneaking in. It's the kind of dish that looks impressive on the table but comes together with straightforward steps and a single mixing bowl.
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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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