Grill the chicken breasts on medium-high heat for about 6-8 minutes per side, or until internal temperature reaches 165°F (75°C). Once cooked, let cool slightly, then slice into thin strips.

In a large bowl, combine chopped romaine lettuce, diced bell pepper, julienned carrot, and sliced green onions. Toss gently to distribute evenly.

Add roasted unsalted cashews to the vegetable blend and give it a light toss.

In a separate bowl, whisk together soy sauce, honey, sesame oil, rice vinegar, minced garlic, and grated ginger until smooth. Season with salt and pepper.

Pour the dressing over the vegetable and cashew mixture and gently toss until well-coated.

Fold in the sliced grilled chicken.

Just before serving, sprinkle crispy chow mein noodles over the top of the salad.

Optionally, garnish with freshly chopped cilantro.

Present in a large bowl or individual plates and serve immediately.