Nitrate & Nitrite Free Vietnamese Chicken Salad with Ginger-Lime Dressing
This vibrant salad is a riot of color and texture — crisp green and red cabbage, julienned carrots, and a generous tangle of fresh mint, cilantro, and basil all piled high with tender poached chicken and a shower of crunchy cashews. The ginger-lime dressing ties everything together with bright acidity, a touch of honey, and a savory depth from coconut aminos that makes every bite feel lively and satisfying. For anyone navigating processed-meat concerns, this recipe is a genuinely refreshing alternative — the chicken is simply poached in salted water, so you know exactly what's in it from start to finish. Coconut aminos stand in for soy sauce and bring that umami backbone without any of the additives lurking in conventional condiments. The dressing comes together in minutes with fresh lime juice, grated ginger, garlic, and olive oil — real, whole ingredients that you can feel good about. The cabbage holds its crunch beautifully even after the dressing goes on, making this a great option for prepping slightly ahead without sacrificing texture. It's the kind of clean, bold-flavored dish that doesn't feel like a compromise at all.
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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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