Xanthan Gum Free Vietnamese Chicken Salad with Ginger-Lime Dressing
This vibrant salad is a full-on flavor experience — crunchy shredded cabbage, tender poached chicken, julienned carrots, and a generous pile of fresh mint, cilantro, and basil all tossed in a bright ginger-lime dressing. The whole thing comes together with real, whole-food ingredients and zero need for any thickeners or stabilizers, making it a naturally clean dish from start to finish. That ginger-lime dressing is the star: fresh lime juice, coconut aminos, raw honey, and grated ginger whisk into a glossy, punchy coating that clings to every strand of cabbage without any additives to help it along. Many bottled dressings and store-bought salad kits sneak in thickening agents you might not even notice, so building this one from scratch puts you fully in control. The chicken is gently poached and hand-shredded, which keeps it incredibly juicy and lets it soak up all that citrusy dressing. Dry-roasted cashews scattered over the top add a satisfying crunch and a little richness to balance the heat from the optional red pepper flakes. It's the kind of salad that actually fills you up and tastes like something you'd order at a really good restaurant.
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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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