Soak cashews with enough water to cover for at least 4 hours.

Drain. Place soaked cashews in a food processor and pulse until very finely chopped.

Add 2 tablespoons water, lemon juice and tamari and purée until creamy. Set aside.

Meanwhile, in a medium saucepot, combine 2 1/2 cups water and barley.

Bring to a boil.

Reduce heat to low, cover and simmer until barley is tender, 35 to 40 minutes.

Drain if needed and set aside to cool slightly.

In a medium saucepot, combine broth, lemon zest and enough water to reach 1 1/2 inches up sides of pot.

Bring to a boil.

Add chicken and reduce to a simmer.

Cook about 15 minutes or until chicken is cooked through, turning chicken over halfway through cooking.

Transfer to a small bowl and shred into bite-size pieces when cool enough to handle.

Place cabbage, carrots, radishes, red onion, barley and cashew dressing in a large bowl and toss until evenly coated.

Top with shredded chicken and chives.

For a vegetarian version, use vegetable broth and substitute baked tofu chunks for the cooked chicken.