Pregnancy Friendly Vietnamese Chicken Salad with Ginger-Lime Dressing

Total time55 min

Prep time25 min

Cook time20 min

Pregnancy Friendly Vietnamese Chicken Salad with Ginger-Lime Dressing

Bright, herby, and packed with crunch, this Vietnamese-inspired chicken salad is the kind of meal that feels both refreshing and genuinely satisfying. The chicken is poached low and slow until it hits a safe internal temperature of 165°F, which matters a lot when you're being careful about fully cooked proteins. Shredding it into tender strips means every forkful picks up the bold ginger-lime dressing, made with fresh lime juice, coconut aminos, honey, and real grated ginger for a flavor that's vibrant without relying on anything processed or questionable. The fish sauce is listed as optional, so it's easy to leave out if you're being cautious about sodium or simply prefer to skip it. Two kinds of cabbage, julienned carrots, and a generous handful of fresh mint, cilantro, and basil make this salad feel alive on the plate — and the dry-roasted cashews on top add a satisfying, buttery crunch. It's the kind of colorful, nourishing bowl that's genuinely easy to get excited about, whether you're cooking for yourself or feeding a crowd.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

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
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!