Gut Friendly Vietnamese Chicken Salad with Ginger-Lime Dressing

Total time55 min

Prep time25 min

Cook time20 min

Gut Friendly Vietnamese Chicken Salad with Ginger-Lime Dressing

This vibrant salad is a full-on flavor experience — crunchy shredded cabbage, tender poached chicken, julienned carrots, and a generous pile of fresh mint, cilantro, and basil all pulled together by a bright ginger-lime dressing. The combination of textures and herbs makes every bite feel alive, and it's the kind of dish that genuinely gets better the more you dig into it. For anyone focused on keeping their digestive system happy, this recipe is doing a lot of things right. The poached chicken is lean and easy to digest, the dressing leans on coconut aminos instead of soy, and raw honey and fresh lime juice keep things clean and naturally flavored. Ginger and garlic — both grated fresh into the dressing — are well-known for their gut-supportive properties, and they add serious depth without any processed ingredients. The cabbage base might seem like a bold choice, but thinly shredded and well-dressed, it softens just enough to be comfortable while still delivering that satisfying crunch. Scallion greens (rather than the whole bulb) keep the allium flavor gentle, which is a smart swap for those who find onions harder to tolerate. A handful of dry-roasted cashews on top adds richness and a little protein boost to finish things off. This is the kind of wholesome, feel-good meal that proves eating with your gut in mind doesn't have to mean sacrificing anything on the flavor front.

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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)
Santa Cruz Organic 100% Pure Lime Juice - 16 Fl. Oz.Pompeii 100% Lime Juice Signature SELECT Lime Juice - 15 Fl. Oz.Pompeii Lime Juice Sicilia Organic Lime Juice - 4 Oz
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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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