Seeds Free Vietnamese Chicken Salad with Ginger-Lime Dressing

Total time55 min

Prep time25 min

Cook time20 min

Seeds Free Vietnamese Chicken Salad with Ginger-Lime Dressing

Bright, herbaceous, and packed with crunch, this Vietnamese-inspired chicken salad is the kind of dish that makes a genuinely impressive weeknight dinner or a standout lunch. Gently poached chicken is shredded into tender strips and tossed with two kinds of cabbage, julienned carrots, and a generous pile of fresh mint, cilantro, and basil — the herb situation here is serious and seriously good. The ginger-lime dressing pulls everything together with a punchy balance of citrus, coconut aminos, honey, and fresh garlic that tastes far more complex than the few minutes it takes to whisk together. Keeping this salad free from seeds is straightforward because every element — from the dressing to the herbs — is naturally seed-free, and the cashews on top provide all the satisfying crunch you need without reaching for anything off-limits. One thing worth noting: many store-bought Asian-style dressings sneak in sesame oil or sesame seeds, so making your own from scratch here is genuinely the smarter move. The cabbage base holds up beautifully, so this isn't a salad that wilts the moment the dressing hits it — you can even let it rest in the fridge for a bit before serving and it stays crisp. Whether you're meal-prepping or plating it fresh, this one delivers bold, clean flavors every single time.

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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)
ReaLime 100% Lime Juice In Bottle - 15 Fl. Oz.Nellie & Joes Key West Lime Juice - 16 Fl. Oz.Santa Cruz Organic 100% Pure Lime Juice - 16 Fl. Oz.Realime 100% Lime Juice Pompeii 100% Lime Juice
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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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