This vibrant, herb-packed salad is everything you want in a warm-weather meal — bright, crunchy, and loaded with fresh flavor from three different herbs. Gently poached chicken gets shredded into tender strips and tossed with two kinds of cabbage, julienned carrots, and a punchy ginger-lime dressing that ties the whole bowl together. Coconut aminos stand in for traditional soy sauce, keeping the dressing clean and naturally gluten-free without sacrificing that savory depth. The dressing itself is a quick whisk of lime juice, honey, fresh ginger, and garlic — no special equipment, no complicated steps. Torn mint, cilantro, and basil folded in at the end give every bite that signature Vietnamese freshness, while dry-roasted cashews add a satisfying crunch on top. This is the kind of salad that genuinely holds up — the cabbage stays crisp even after a short rest in the fridge, making it a great make-ahead option for lunches or entertaining. No grains, no fillers, just clean and craveable ingredients doing all the work.
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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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