Bright, herby, and loaded with texture, this Vietnamese-inspired chicken salad is the kind of dish that makes a weeknight feel like a special occasion. Gently poached chicken gets 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 situation here is serious and absolutely worth it. The ginger-lime dressing ties everything together with a punchy balance of citrus, coconut aminos, honey, and a little heat from red pepper flakes if you're into it. Vietnamese-style salads can sometimes lean on shrimp or other shellfish for protein, but this version is built entirely around chicken, so there's no need to swap anything out or stress about what's hiding in the bowl. Every single ingredient is straightforward and easy to source, which makes this as practical as it is delicious. The dry-roasted cashews scattered on top add a satisfying crunch that plays beautifully against the crisp cabbage, and the whole salad holds up well for a short rest in the fridge if you want to get ahead. It's fresh, filling, and genuinely hard to stop eating.
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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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