Gluten Free Vietnamese Chicken Salad with Ginger-Lime Dressing

Total time55 min

Prep time25 min

Cook time20 min

Gluten Free Vietnamese Chicken Salad with Ginger-Lime Dressing

Bright, herby, and packed with crunch, this Vietnamese-inspired chicken salad is the kind of dish that makes you forget you're eating something genuinely wholesome. Poached chicken is 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 situation here is serious and absolutely worth it. The ginger-lime dressing is where everything comes together: coconut aminos stand in for soy sauce, keeping the whole bowl naturally free of gluten without any specialty swaps or compromise on that savory, umami depth. A splash of fish sauce and a pinch of red pepper flakes are optional, but they add a subtle complexity that takes the dressing from good to genuinely craveable. Dry-roasted cashews scattered over the top give you that satisfying crunch in every bite. The cabbage base holds up beautifully, so this is a great make-ahead option for lunches or a crowd-pleasing dish that travels well to a gathering. Clean ingredients, bold flavors, and zero fuss — this one earns a permanent spot in the weeknight rotation.

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Ingredients

4 servings

For the chicken

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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