Season chicken lightly with salt and pepper. Cook in a skillet or grill pan over medium heat until fully cooked and lightly golden. Let rest for a few minutes, then slice or shred.

Using rotisserie chicken is a great shortcut and works perfectly here.

Thinly shred both cabbages and carrots. Slice green onions and chop cilantro if using. Add everything to a large mixing bowl.

Uniform slicing matters—thin vegetables give the salad its signature crunch without feeling bulky.

In a medium bowl or jar, whisk together oil, rice vinegar, soy sauce, sesame oil, honey, ginger, and garlic until fully emulsified. Taste and adjust sweetness or saltiness as needed.

The dressing should taste bold on its own—it mellows once mixed with the salad.

Add cooked chicken to the vegetables. Pour about two-thirds of the dressing over the salad and toss gently until evenly coated.

Top with almonds (or peanuts) and crunchy wonton strips just before serving to maintain texture.

Taste again and add remaining dressing if needed. Finish with extra green onions or herbs if desired.