This vibrant salad is a full-on flavor experience — crisp shredded cabbage, tender poached chicken, and a riot of fresh herbs all pulled together by a punchy ginger-lime dressing. The combination of mint, cilantro, and basil gives every bite that unmistakable bright, aromatic quality that makes Vietnamese-inspired food so craveable. Coconut aminos stand in for soy sauce in the dressing, delivering that savory depth without any grain-based ingredients, and the whole dish comes together with nothing that could sneak oats into the mix. Poaching the chicken low and slow keeps it incredibly juicy, and shredding it into thin strips means it soaks up every drop of that honey-lime-ginger dressing. The dry-roasted cashews on top add a satisfying crunch and a little richness to balance all that acidity. Cabbage holds its texture beautifully, so this salad actually travels well and can sit in the fridge for a short rest without going soggy — perfect for meal prep or a make-ahead lunch.
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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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