Place 1 ½ lb boneless skinless chicken breasts poached and shredded in a large pot and cover with cold water by about 2 inches. Bring to a boil over medium-high heat, then reduce to a gentle simmer. Cook for 12–15 minutes, until the 1 ½ lb boneless skinless chicken breasts poached and shredded is cooked through and no longer pink in the center. Transfer to a cutting board, let rest 5 minutes, then shred into bite-sized pieces using two forks.

In a small mixing bowl, whisk together the 3 tbsp soy sauce low-sodium preferred, 3 tbsp rice vinegar, 2 tbsp toasted sesame oil, 2 tbsp honey, grated fresh ginger finely grated, minced garlic, and 1 tbsp peanut butter creamy (if using) until smooth and fully combined. Taste and adjust — add more 3 tbsp rice vinegar for tang or 2 tbsp honey for sweetness.

In a large mixing bowl, combine the shredded 4 cups napa cabbage thinly shredded, 2 cups red cabbage thinly shredded, ½ cup shredded carrots, 1 cup shelled edamame, 1 can mandarin oranges, and 3 whole green onions thinly sliced. Add the shredded 1 ½ lb boneless skinless chicken breasts poached and shredded on top.

Pour the sesame-ginger dressing over the salad and toss well with tongs until everything is evenly coated. Top with toasted sliced sliced almonds toasted and 2 tbsp sesame seeds. Serve immediately for maximum crunch, or refrigerate the dressed salad for up to 1 hour before serving.