Chicken Cabbage Vietnamese Salad (Print-Friendly Version)
Tender chicken, veggies, crunchy cashews, and basil tossed in a zesty Vietnamese-style dressing. Light and satisfying.
# Ingredients You’ll Need:
→ Chicken Cabbage Salad
01 -
1 cup cashews
02 -
1 tablespoon avocado oil
03 -
2 pounds chicken breast, boneless and skinless
04 -
2 teaspoons garlic powder
05 -
1 teaspoon ground ginger
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1/2 teaspoon red pepper flakes
07 -
1 cup Thai basil, roughly chopped
08 -
1 small head green cabbage, thinly sliced (7 cups / 525 grams)
09 -
2 medium red bell peppers, julienned (3 cups / 350 grams)
10 -
2 large carrots, shredded (2 cups / 185 grams)
11 -
2 cups sugar snap peas (175 grams)
12 -
Salt and pepper, to taste
→ Quick Pickled Onions
13 -
1 cup red onion, thinly sliced (200 grams)
14 -
1 cup water
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1/2 cup apple cider vinegar
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1 teaspoon salt
→ Dressing
17 -
1/4 cup coconut aminos
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3 tablespoons lime juice
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2 cloves garlic, minced
20 -
1 tablespoon sriracha
21 -
1 teaspoon fish sauce
22 -
1 teaspoon rice vinegar
23 -
1/4 teaspoon ground ginger
24 -
Salt and pepper, to taste
# How to Make It:
01 -
In a large jar, add sliced onions, water, apple cider vinegar, and salt. Shake well and set aside.
02 -
Heat a large nonstick skillet over medium-low heat and warm for 30 seconds. Add cashews and toast for 3-4 minutes, stirring constantly, until golden brown. Remove and set aside.
03 -
Mix garlic powder, ground ginger, red pepper flakes, and salt and pepper in a small bowl. Rub evenly over chicken breasts. Heat the skillet over medium heat, add avocado oil, and heat for 30 seconds. Cook the chicken until fully done and no pink remains, about 25-30 minutes, flipping 2-3 times. Remove from heat, let cool, and shred using a fork or hands.
04 -
Combine coconut aminos, lime juice, minced garlic, sriracha, fish sauce, rice vinegar, ground ginger, and a pinch of salt and pepper in a small bowl. Mix well and set aside.
05 -
In a large mixing bowl, combine the cabbage, red bell peppers, carrots, sugar snap peas, pickled onions, shredded chicken, and dressing. Mix thoroughly. Add toasted cashews and fresh basil, and stir once more. Store in the refrigerator in a covered glass container for up to one week.
# Extra Suggestions:
01 -
To save time, chop vegetables while the chicken cooks.
02 -
Shredded chicken can be used as a substitute for the pan-fried chicken, but it may alter the flavor.