Hazelnut 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 leans on coconut aminos, fresh lime juice, honey, and a hit of grated ginger and garlic, so it's bright and bold without relying on any nut-based oils or sauces that could be a concern. Cashews bring the crunch on top, and since they're a tree nut entirely distinct from hazelnuts, they're a safe and satisfying swap for anyone navigating that specific allergy. Poaching the chicken keeps it incredibly juicy, and shredding it into thin strips means it catches every drop of that dressing. The trio of mint, cilantro, and basil folded in at the end is what really sets this apart — it tastes fresh and restaurant-worthy without much effort at all. Cabbage holds its texture beautifully, so you can even let it sit for a bit before serving without losing that satisfying crunch. It's the kind of salad that converts people who think salads can't be a real meal.
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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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