Walnut Free Vietnamese Chicken Salad with Ginger-Lime Dressing
This vibrant, herb-loaded salad is the kind of dish that makes you feel like you ordered something special at a restaurant — except you made it yourself in under an hour. Gently poached chicken gets shredded into tender strips and tossed with two kinds of cabbage, julienned carrots, and a generous pile of fresh mint, cilantro, and basil that brings the whole bowl to life. The ginger-lime dressing is the real star: bright, slightly sweet from raw honey, and deepened by coconut aminos and a hit of fresh garlic — it coats every shred and sliver beautifully. Cashews take the place of tree nuts that can sneak into Asian-inspired salads, giving you that satisfying crunch without any walnut cross-contact concerns. Every ingredient here is straightforward and easy to source, so you're not hunting down specialty items or second-guessing what's hiding in a bottled sauce. The cabbage base holds up remarkably well, meaning this is a great make-ahead option for lunches or a crowd-pleasing dish you can prep just before guests arrive. Fresh, crunchy, and packed with bold Southeast Asian flavors — this one earns a permanent spot in the rotation.
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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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