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Vietnamese Chicken Cabbage Salad in a white bowl on a blue and white striped towel. Around it are chopsticks, a bowl of cashews, and lime wedges.
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5 from 2 votes

Chicken Cabbage Salad

Light and flavorful Vietnamese Chicken Cabbage Salad with cabbage, chicken, veggies, cashews, basil, and a refreshing dressing. Paleo, Whole30, low carb, and gluten free!
Course Main Course, Salad
Cuisine American
Keyword Chicken Cabbage Salad, Vietnamese Chicken Salad
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 16 cups
Calories 312kcal
Author Kelly


Chicken Cabbage Salad

  • 1 cup cashews
  • 1 tablespoon avocado oil
  • 2 pounds chicken breast (boneless & skinless)
  • 2 teaspoon garlic powder
  • 1 teaspoon ground ginger
  • 1/2 teaspoon red pepper flakes
  • 1 cup Thai basil, roughly chopped
  • 1 small head green cabbage, thinly sliced (7 cups/525 grams)
  • 2 medium red bell peppers, julienned (3 cups/350 grams)
  • 2 large carrots, shredded (2 cups/185 grams)
  • 2 cups sugar snap peas (175 grams)
  • salt and pepper, to taste

Quick Pickled Onions

  • 1 cup red onion, thinly sliced (200 grams)
  • 1 cup water
  • 1/2 cup apple cider vinegar
  • 1 teaspoon salt



  • Make the pickled onions. In a large jar add onions, water, apple cider vinegar, and 1 teaspoon salt. Shake well and set aside.
  • Toast the cashews. Heat a large nonstick skillet over medium-low heat and let it get hot, about 30 seconds. Add cashews and toast for 3-4 minutes, stirring constantly, until golden brown. Remove and set aside.
  • Make the chicken. Mix garlic, ginger, red pepper flakes, and salt and pepper in a small bowl. Rub evenly over chicken. Heat the same skillet over medium heat and add avocado oil and let it get hot, about 30 seconds. Cook chicken breast until cooked through and no pink remains, about 25-30 minutes, flipping 2-3 times. Once it is done, remove from heat and let cool. Shred with either a fork or pull apart with your hands.
  • While the chicken cooks, make the dressing. Mix all ingredients in a small bowl. Set aside. You can also cut up the veggies while the chicken cooks to save some prep time.
  • In a large mixing bowl, add the cabbage, peppers, carrots, snap peas, pickled onions, chicken, and dressing. Stir to combine. Add cashews and fresh basil and stir once more. Keep in fridge in a covered glass container for up to week. Enjoy!


To save time, prep/chop the veggies while the chicken cooks.
You can substitute shredded chicken for the pan fried chicken, but it will take away some of the flavor


Serving: 2cups | Calories: 312kcal | Carbohydrates: 20g | Protein: 32g | Fat: 11.4g | Saturated Fat: 1.5g | Polyunsaturated Fat: 1.3g | Monounsaturated Fat: 4.7g | Potassium: 625mg | Fiber: 5.3g | Sugar: 7.8g | Vitamin A: 4650IU | Vitamin C: 110.6mg | Calcium: 70mg | Iron: 2mg