Macadamia Free Vietnamese Chicken Salad with Ginger-Lime Dressing
This vibrant, herb-loaded salad is the kind of dish that makes you feel like you're eating something restaurant-worthy without leaving your kitchen. 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 worth making this for. The ginger-lime dressing ties everything together with bright acidity, a touch of honey for balance, and a savory depth from coconut aminos that keeps things interesting. For anyone navigating tree nut concerns, it's worth knowing that this recipe calls for cashews rather than the richer, buttery nuts that can sneak into Asian-inspired salads — so you get that satisfying crunch without the worry. The cabbage base is sturdy enough to hold up to the dressing for a short rest in the fridge, making it a smart choice for meal prep or a make-ahead lunch. Everything here is straightforward pantry and produce-section territory, with no complicated techniques beyond a simple poach and a quick whisk.
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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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