This vibrant salad is a riot of color and texture — crisp green and red cabbage, julienned carrots, and a generous tangle of fresh mint, cilantro, and basil all piled high with tender poached chicken. The ginger-lime dressing ties everything together with a bright, punchy kick from fresh lime juice, grated ginger, garlic, and a touch of honey to balance it all out. Coconut aminos stand in for soy sauce, keeping the flavor deeply savory without any of the usual label-reading stress. The chicken is simply poached in salted water until perfectly juicy, then shredded into delicate strips that soak up every drop of that dressing. Dry-roasted cashews scattered over the top add a satisfying crunch and a rich, buttery contrast to all that freshness — and since this recipe steers completely clear of peanuts and peanut-based sauces, you can dig in without a second thought. The cabbage holds its texture beautifully even after a short rest in the fridge, making this a great option for prepping just ahead of mealtime. It's the kind of salad that genuinely tastes like a restaurant dish, built entirely from clean, straightforward ingredients you can trust.
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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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