Bright, herbaceous, and packed with crunch, this Vietnamese-inspired chicken salad is the kind of dish that feels both light and deeply satisfying at the same time. 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 trio is what really makes it sing. The ginger-lime dressing pulls everything together with a punchy balance of citrus, coconut aminos, honey, and fresh ginger that tastes far more complex than the few minutes it takes to whisk together. Eating without legumes doesn't mean sacrificing bold flavor or satisfying texture, and this salad proves that point effortlessly. There are no soy sauce swaps to stress over — coconut aminos step in naturally and keep the umami depth without any bean-derived ingredients. Dry-roasted cashews scattered over the top add a buttery richness and satisfying bite that rounds out every forkful. The cabbage base holds up beautifully even after a short rest in the fridge, making this a great option for meal prep or a make-ahead lunch that still feels fresh.
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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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