This bright, herb-packed salad is the kind of dish that makes you feel like you're eating something restaurant-worthy with very little effort. 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 genuinely spectacular. The dressing is where everything comes together: fresh lime juice, coconut aminos, honey, ginger, and garlic create that punchy sweet-tangy balance that makes Vietnamese-inspired food so craveable. For anyone navigating soy sensitivities, the swap that matters most is coconut aminos in place of soy sauce — it delivers that same savory depth without any soy in sight, and it blends seamlessly into the dressing. No digging through ingredient labels on condiment bottles or worrying about hidden soy derivatives sneaking into your meal. The fish sauce is optional, so you can dial the umami up or down depending on your preference. Dry-roasted cashews scattered over the top add the perfect salty crunch to finish it all off. Make it, toss it, and watch it disappear.
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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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