Grill your chicken breasts until fully cooked, allowing them to reach an internal temperature of 165°F (74°C). Once grilled, allow the chicken to cool slightly before slicing it into strips.
In a large bowl, combine the chopped romaine lettuce, diced bell pepper, julienned carrot, and sliced green onions.
Toss in the roasted unsalted cashews to elevate the salad’s crunch factor.
In a small bowl, whisk together soy sauce, honey, sesame oil, rice vinegar, minced garlic, and grated ginger.
Pour the dressing over the salad mixture and toss well to ensure all components are evenly coated.
Gently fold in the sliced grilled chicken until evenly distributed throughout the salad before topping with crispy chow mein noodles just before serving.