This bright, herb-loaded salad is everything you want in a warm-weather meal — crunchy shredded cabbage, tender poached chicken, and a zingy ginger-lime dressing that ties it all together. Vietnamese-inspired dishes often lean heavily on chili heat, but this version is built entirely around fragrant, aromatic layers instead, making it a genuinely satisfying option for anyone who needs to avoid capsaicin. The dressing calls for both red pepper flakes and fish sauce as optional add-ins, so you simply leave them out and the flavor still sings thanks to fresh ginger, garlic, coconut aminos, and a touch of honey. Gently poaching the chicken keeps it juicy and easy to shred into those perfect, bite-sized strips that catch every drop of dressing. A generous handful of fresh mint, cilantro, and basil folded in at the end gives the salad a garden-fresh lift that no bottled dressing could replicate. The dry-roasted cashews on top add a satisfying crunch and a little richness to balance the bright citrus notes. It comes together with minimal cooking and holds up beautifully for a short rest in the fridge, making it ideal for meal prep or a relaxed 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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