Dairy Free Vietnamese Chicken Salad with Ginger-Lime Dressing
This vibrant salad is a full-on flavor party — crunchy shredded cabbage, tender poached chicken, julienned carrots, and a riot of fresh herbs all tossed in a punchy ginger-lime dressing that you'll want to put on everything. The dressing leans on coconut aminos, fresh lime juice, honey, and grated ginger for that bright, tangy depth you'd expect from a Vietnamese-inspired dish, with zero dairy anywhere in sight. That's actually one of the things that makes this style of salad such a natural fit — there's no cheese, no cream, no butter to swap out or worry about, just clean, bold ingredients doing all the heavy lifting. Poaching the chicken keeps it incredibly juicy and easy to shred into those satisfying, bite-sized strips that soak up every drop of dressing. The finishing touch of dry-roasted cashews adds a toasty crunch that ties the whole bowl together. It holds up beautifully for a short rest in the fridge, making it a smart choice for meal prep or a make-ahead lunch that still delivers serious crunch when you're ready to eat.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!