In a small saucepan bring 2 quarts lightly salted water to a boil on high heat. While waiting:
*Slice off top and bottom of grapefruit and cut away the peel. Cut out wedges of grapefruit by slicing between the flesh and the membrane of the fruit.
*Rinse and dry carrots. Slice thinly on a sharp angle.
*iRinse and dry mint, basil and cilantro and coarsely chop.
*Cut lime into wedges.

Slice chicken breasts in half lengthwise. Carefully lower chicken into boiling water and poach until it turns completely opaque and is cooked through, 5 to 7 minutes. Move on to make dressing while waiting.

Combine the sesame dressing with the juice from half of the lime. Add enough sambal chile paste to your spice liking. Season with salt to taste.

Remove chicken from boiling water and allow to cool slightly. (You can speed up the cooling process by placing the chicken in the refrigerator for a couple of minutes). Once cool, shred the chicken with either your hands or two forks.

Toss cabbage, chicken and cashews together with all of the other prepared ingredients. Drizzle dressing over the salad and toss to combine. Season to taste with salt. Divide evenly between two bowls and serve with extra lime wedges.