Fresh lime juice does the heavy lifting in the dressing here, which means this bright, herb-loaded salad skips any processed citric acid entirely — just real fruit, real flavor, and nothing hidden on a label. The ginger-lime dressing comes together in minutes by whisking lime juice with coconut aminos, raw honey, olive oil, garlic, and freshly grated ginger into something tangy, a little sweet, and deeply savory. Poaching the chicken low and slow keeps it incredibly tender, and shredding it by hand means every strand soaks up that dressing beautifully. The base of green and red cabbage, julienned carrots, and scallion greens gives you serious crunch, while a generous handful of fresh mint, cilantro, and basil makes the whole bowl taste alive. Dry-roasted cashews scattered over the top add a buttery, toasty contrast that ties everything together. This is the kind of salad that actually holds up — the cabbage stays crisp even after a short rest in the fridge, making it a solid choice for meal prep or a crowd-pleasing dinner that comes together without stress.
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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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