Mediterranean Diet Friendly Vietnamese Chicken Salad with Ginger-Lime Dressing

Total time55 min

Prep time25 min

Cook time20 min

Mediterranean Diet Friendly Vietnamese Chicken Salad with Ginger-Lime Dressing

This vibrant salad is a riot of color and texture — shredded cabbage, julienned carrots, and a generous tangle of fresh mint, cilantro, and basil all piled high with tender poached chicken and a handful of crunchy cashews. The ginger-lime dressing ties everything together with bright acidity, a touch of honey, and a savory depth that keeps you going back for another forkful. It checks every box for a plant-forward, whole-food approach to eating: lean protein, loads of fresh vegetables, heart-healthy olive oil, and herbs doing serious heavy lifting in the flavor department. Poaching the chicken in salted water is a low-fuss technique that keeps the meat juicy and light, without any added fat or heavy sauces weighing the dish down. Coconut aminos bring a gentle umami note in place of soy, and the optional fish sauce adds just enough savory complexity without overpowering the citrus. The whole thing comes together in one big bowl and holds its crunch beautifully for a short rest in the fridge, making it a smart choice for a relaxed weeknight dinner or a make-ahead lunch.

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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
Chef's tip
Soy sauce is saltier and less sweet; start with less and adjust.
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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