Bright, herby, and loaded with crunch, this Vietnamese-inspired chicken salad is the kind of dish that makes a weeknight feel like something worth celebrating. 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 situation here is genuinely spectacular. The ginger-lime dressing ties everything together with a punchy balance of citrus, a touch of honey, and the deep savory note that coconut aminos bring to the party. Lupin flour and lupin-based additives have a way of sneaking into packaged dressings, seasoning blends, and even some processed proteins, so building this one entirely from whole, identifiable ingredients means you stay in full control of what's in the bowl. Every component — from the poached chicken to the dry-roasted cashews scattered over the top — is straightforward and easy to verify. The salad holds its crunch beautifully for a short rest in the fridge, making it a smart option for meal prep or a make-ahead lunch. It's fresh, satisfying, and genuinely hard to stop eating.
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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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