Bright, herby, and packed with crunch, this Vietnamese-inspired chicken salad is the kind of dish that makes a weeknight feel like a special occasion. Poached chicken is 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 combination alone is worth making this for. The ginger-lime dressing brings everything together with a punchy balance of citrus, coconut aminos, honey, and garlic that coats every strand of cabbage beautifully. Because the entire recipe is built around fresh produce, poached protein, and a from-scratch dressing, there's no need to scrutinize labels for hidden grains or fillers — it's naturally free of anything derived from rye. Coconut aminos stand in for soy sauce and deliver that savory depth without any grain-based ingredients sneaking into your bowl. The cashews scattered on top add a satisfying, buttery crunch that rounds out the textures perfectly. Serve it right away for maximum crispness, or let it rest briefly in the fridge — the cabbage holds up remarkably well either way.
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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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