This bright, herb-loaded salad is everything you want on a warm evening — crunchy cabbage, tender shredded chicken, and a punchy ginger-lime dressing that ties it all together. The dressing leans on coconut aminos, fresh lime juice, honey, and grated ginger for a bold, layered flavor that never needs a single crack of black pepper to feel complete. That matters more than it sounds, because so many store-bought dressings and marinades sneak in ground pepper as a background note, making dishes like this genuinely tricky to source safely. Here, every ingredient is straightforward and easy to verify, so you stay in full control of what goes into the bowl. The chicken is gently poached and hand-shredded, which keeps it juicy and lets it soak up the dressing beautifully. A generous handful of fresh mint, cilantro, and basil folded in at the end gives the whole salad a garden-fresh lift, and the dry-roasted cashews on top add a satisfying crunch. It comes together without fuss and holds up well in the fridge for a short rest, making it a reliable choice for meal prep or a casual dinner spread.
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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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