Grill chicken breasts over medium-high heat until cooked through, about 6–7 minutes per side, or until internal temperature reaches 165°F (74°C). Let cool slightly, then slice into thin strips.

In a large bowl, combine chopped romaine, diced bell pepper, julienned carrot, and sliced green onions.

If cashews aren’t already roasted, spread them on a baking sheet and toast at 350°F (175°C) for 7–8 minutes, shaking once, until fragrant. Let cool.

Whisk together soy sauce, honey, sesame oil, rice vinegar, garlic, and ginger in a small bowl. Taste and season with salt and pepper if needed.

Pour the dressing over the salad mixture and toss gently to coat.

Fold in the sliced chicken and roasted cashews until well mixed.

Just before serving, sprinkle crispy chow mein noodles on top for crunch.

Finish with chopped cilantro, if desired, and serve immediately.