Step 1

Marinate the chicken in teriyaki sauce for 30 minutes.

Step 2

Add a little bit of oil to a pan, and on medium-high heat cook the chicken until it's charred and reaches 165-170°F (74°C) internal temperature. Remove it from the pan or grill, and slice it into bite-size pieces.

Step 3

Combine all of the ingredients in a jar, screw on the lid and shake well.

Step 4

Chop up the vegetables! Slice the romaine hearts, shred the red cabbage, roughly chop the cilantro, and thinly slice or julienne the carrot.

Step 5

Add the vegetables and chicken to a bowl, toss with the salad dressing.

Step 6

Top with cashews and wonton chips right before serving.