Pistachio Free Vietnamese Chicken Salad with Ginger-Lime Dressing
Bright, herby, and loaded with crunch, this Vietnamese-inspired chicken salad is the kind of dish that makes a weeknight feel like something worth celebrating. 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 trio is what really makes it sing. The ginger-lime dressing pulls everything together with a punchy balance of citrus, coconut aminos, honey, and a whisper of heat from red pepper flakes if you're into it. Many Asian-inspired salads and restaurant versions lean on mixed nut toppings that can be hard to navigate, but this one keeps things straightforward — the only nut in the mix is dry-roasted cashews, so you get that satisfying crunch without any pistachio concerns. Everything here is whole, recognizable, and easy to source at any grocery store. The cabbage holds up beautifully even after a short rest in the fridge, making this a great option for meal prep or a make-ahead lunch. Serve it right away for maximum crunch, or let it chill for half an hour and let those bold flavors deepen even further.
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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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