Bright, herbaceous, and packed with texture, this Vietnamese-inspired chicken salad is the kind of dish that makes a weeknight feel like a special occasion. Gently poached chicken gets shredded into tender strips and tossed with two kinds of cabbage, julienned carrots, and a generous handful of fresh mint, cilantro, and basil — the herb combination is what really sets it apart. The ginger-lime dressing pulls everything together with a punchy balance of citrus, coconut aminos, honey, and a little heat from red pepper flakes if you're into it. Celery is a common filler in salads like this, but it's completely absent here — and honestly, you won't miss it for a second with this much going on. Every ingredient earns its place, from the scallion greens adding a mild onion note to the dry-roasted cashews giving a satisfying crunch on top. The dressing is whisked together in minutes while the chicken rests, making the whole process feel effortless. Serve it right away or let it chill briefly — the cabbage holds its structure beautifully either way.
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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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