Eggless Vietnamese Chicken Salad with Ginger-Lime Dressing
This vibrant, herb-packed salad is the kind of dish that makes you feel like you're eating something restaurant-worthy with very little effort. Gently poached chicken gets shredded into tender strips and tossed with two kinds of cabbage, julienned carrots, and a generous handful of fresh mint, cilantro, and basil — the herb combination alone is enough to make the whole bowl smell incredible. The ginger-lime dressing ties everything together with bright acidity, a touch of honey for balance, and a savory depth from coconut aminos and optional fish sauce. Because the dressing is built entirely from fresh, whole ingredients — no mayo, no creamy base — it's naturally free from eggs without any substitutions or workarounds needed. That also means the salad stays light and refreshing rather than heavy, which makes it perfect for warm weather or whenever you want something satisfying that doesn't weigh you down. A final scatter of dry-roasted cashews adds just the right amount of crunch and richness to round out every bite. The cabbage holds up beautifully even after a short rest in the fridge, so this one is just as good for meal prep as it is served straight from the 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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