This bright, herb-loaded salad is everything you want on a warm evening — crunchy shredded cabbage, tender poached chicken, and a punchy ginger-lime dressing that ties it all together. Avoiding industrially processed seed oils is one of those goals that sounds simple until you realize how many bottled dressings and restaurant dishes quietly sneak them in. Here, the dressing is built entirely from extra virgin olive oil, fresh lime juice, coconut aminos, and raw honey, so you know exactly what's going in. The chicken is gently simmered in salted water until perfectly juicy, then hand-shredded into strips that soak up every bit of that tangy, garlicky dressing. A generous handful of fresh mint, cilantro, and basil makes the whole bowl taste alive, and the dry-roasted cashews add a satisfying crunch at the end. It comes together with minimal cooking and maximum flavor — the kind of meal that feels like a treat without any of the ingredient compromises.
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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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