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 that makes every bite feel alive. The real star is the ginger-lime dressing, which brings together bright citrus, coconut aminos, raw honey, and a hit of fresh garlic into something that tastes like it took way more effort than it actually did. Coconut aminos stand in for traditional soy-based sauces here, which is great news for anyone navigating grain-based additives that often sneak into bottled condiments. Every single ingredient in this recipe is naturally free of barley and barley derivatives — no hidden grains, no ambiguous sauces to second-guess. The chicken is simply poached and shredded, keeping things clean and letting the dressing do the heavy lifting. Dry-roasted cashews scattered over the top add a satisfying crunch that rounds out the textures beautifully. It comes together in one big bowl and holds up well for a short rest in the fridge, making it just as practical as it is delicious.
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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.
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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