Chestnut 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 itself is built on coconut aminos, fresh lime juice, raw honey, and grated ginger, so it delivers that bright, tangy-savory balance without any of the murky ingredient lists you sometimes find in bottled Asian-style dressings. Poaching the chicken low and slow keeps it incredibly juicy, and shredding it into thin strips means every forkful gets an even mix of protein, crunch, and herb. For anyone navigating a tree nut concern, it's worth noting that cashews do appear here as a topping — but chestnuts are entirely absent from every component, so you can dig in without that particular worry. The combination of mint, cilantro, and basil might sound like a lot, but together they give the salad a garden-fresh lift that makes it taste far more special than the effort involved. Dry-roasted cashews scattered over the top add just enough richness and texture to make this feel like a complete, satisfying meal rather than a side dish. Make it ahead by a half hour and the cabbage still holds its crunch beautifully — a rare and welcome quality in a dressed salad.

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