This salad of shredded chicken tossed with a colorful slaw of red bell pepper, green cabbage and carrot is designed to hold up well in the refrigerator, so it is an ideal make-ahead dinner, packed lunch or potluck party dish. The key is to store its aromatic and Asian-inspired dressing separately, then toss it with the salad within several hours, or right before serving, so all the components stay fresh-tasting. For the chicken, I employ what I consider a foolproof “oven-poaching” method, which involves baking boneless, skinless breasts — pounded evenly thin — covered, on a baking sheet.