Sous vide: cook the chicken at 145.4 degrees F for at least 1 hour and up to 3 hours in a vacuum sealed bag (or use a ziplock and remove as much air as possible). Pull the cooked chicken apart with two forks and place into a large bowl.
Slow cooker: cook the chicken on low for 6-7 hours or high for 3-4 hours. Pull the cooked chicken apart with two forks and place into a large bowl.
Instant pot: cook the chicken for 12 minutes. Pull the cooked chicken apart with two forks and place into a large bowl.
Stovetop: Add enough water to a pot that would cover the chicken. Season the water with a bit of salt and pepper and bring the water to a boil, reduce the heat to a gentle simmer and then add in chicken. Cook for at least 40 minutes or until it easily shreds using two forks. Pull the cooked chicken apart with two forks and place into a large bowl.
Rotisserie Chicken: No time to cook? We can't all be heroes.. grab a large rotisserie chicken from the grocery store and shred the breast meat.
Add all ingredients for the dressing in a high speed blender (e.g., Vitamix) or food processor and blend until very well combined.
Add chicken, cabbage, carrots, mangoes, cilantro, peanuts, scallions and lime juice (add optional jalapeƱos) to a large bowl. Add dressing and toss until well combined and enjoy!
Enjoy up to 2 days in the refrigerator.