Pecan Free Vietnamese Chicken Salad with Ginger-Lime Dressing
Bright, herby, and loaded with texture, this Vietnamese-inspired chicken salad is the kind of dish that makes a weeknight feel like a special occasion. 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 — so every forkful is layered with flavor. The ginger-lime dressing ties it all together with a punchy hit of citrus, coconut aminos, and a touch of honey that balances the heat from the optional red pepper flakes. For anyone navigating tree nut concerns, it's worth noting that this recipe calls for cashews rather than pecans, so you get that satisfying crunch without the specific nut that's often hiding in Asian-style salads and restaurant dressings. The dressing is whisked together from scratch, which means you stay in full control of every ingredient — no store-bought bottles with vague "mixed nuts" disclaimers to worry about. The cabbage base holds up beautifully even after a short rest in the fridge, making this a great option for meal prep or a make-ahead lunch. It's fresh, filling, and genuinely hard to stop eating.
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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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