This vibrant, herb-packed salad is everything you want in a warm-weather meal — crunchy, bright, a little spicy, and deeply satisfying. 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 that make every bite feel alive. The dressing is where the magic happens: fresh lime juice, coconut aminos, raw honey, and grated ginger come together into something tangy, slightly sweet, and boldly aromatic — and because it's built entirely from whole, unfermented ingredients, there's no vinegar or yeast-derived condiments to navigate around. Coconut aminos steps in beautifully where soy sauce would typically appear, delivering that savory depth without the usual concerns. Dry-roasted cashews scattered over the top add a satisfying crunch that plays perfectly against the tender chicken and crisp slaw. The cabbage holds up well even after the dressing goes on, so this is a great make-ahead option for lunches or a casual dinner. It's the kind of recipe that looks impressive on the table but comes together with nothing more than a pot, a bowl, and a whisk.
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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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