Red Meat Allergy Friendly Vietnamese Chicken Salad with Ginger-Lime Dressing
This vibrant salad is a full-on flavor celebration — crisp green and red cabbage, julienned carrots, and a trio of fresh herbs come together with tender poached chicken for something that feels both light and deeply satisfying. The ginger-lime dressing is the real star, built from fresh lime juice, coconut aminos, raw honey, and grated ginger, delivering that punchy sweet-tangy balance that makes Vietnamese-inspired food so craveable. Because the entire dish is built around chicken rather than beef, pork, or lamb, it's a genuinely worry-free option for anyone managing a red meat allergy without having to make any awkward substitutions. Poaching the chicken low and slow keeps it incredibly juicy, and shredding it into thin strips means every bite gets coated in that glossy, aromatic dressing. The dry-roasted cashews scattered on top add a satisfying crunch that rounds out the textures beautifully. It comes together in one big bowl with no complicated techniques, making it just as practical for a weeknight dinner as it is impressive enough to bring to a gathering.
About FigFig 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
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!