Turkey Free Vietnamese Chicken Salad with Ginger-Lime Dressing
This bright, herb-packed salad is the kind of dish that makes you feel like you're eating at a great restaurant without leaving your kitchen. Gently poached chicken is 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 combination alone is worth making this for. The ginger-lime dressing ties everything together with a punchy, slightly sweet hit from raw honey and coconut aminos, and a whisper of heat if you opt in on the red pepper flakes. Dry-roasted cashews scattered over the top add just the right amount of crunch and richness to round out every bite. Because the whole dish is built around chicken rather than any processed deli meat or poultry product, it's a clean, confident choice for anyone avoiding turkey — no label-reading required. The cabbage base holds up beautifully even after a short rest in the fridge, making this a smart option for meal prep or a make-ahead lunch that doesn't go soggy.
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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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