Bring a medium-sized pot of water to a boil and add 2 tbsp salt to the water. Add the chicken breasts and cook them for about 20 minutes at a simmer or until cooked through and tender. Remove the chicken from the water and shred the chicken into bite-size pieces. Alternatively, you can cook the chicken with the water in an Instant Pot using the "Meat" program. Release the pressure, carefully remove the Instant Pot lid, and shred the chicken.
Place the vegetables to a large mixing bowl. Add the chopped cilantro, and sliced scallions.
In a small container, combine the olive oil, coconut aminos, grated ginger, and minced garlic, whisking until emulsified.
Add the shredded chicken to the salad and toss to combine.
Add the dressing to the salad, if desired, or serve it separately. Individual portions of this dish can be frozen and even reheated to be served warm as a "pad thai" style meal.