In a blender, combine 3 tablespoons of soy sauce, 2 tablespoons rice wine vinegar, 2 tablespoons Chinese mustard, 1 egg yolk, 1 tablespoon honey, and 2 tablespoons tahini along with 2 teaspoons chopped pickled ginger. Blend on medium speed for about 10 seconds until smooth.

With the blender running on low, slowly drizzle in ½ cup of peanut oil. Continue blending for an additional 30 seconds until the dressing is thick and emulsified.

In a large mixing bowl, add 1 sliced mango, 2 cups shredded nappa cabbage, 1 cup grated carrots, 1 cup chopped radicchio, and 2 cups chopped romaine lettuce. Gently toss these ingredients together until they are well combined.

Incorporate 2 cups of sliced cooked chicken breasts into the vegetable mixture and gently fold the chicken into the salad.

Gradually pour in the prepared dressing, starting with about half, and toss the salad gently until all ingredients are evenly coated.

Divide the salad into six individual plates. Top each serving with a generous handful of fried wonton strips and a sprinkle of ¼ cup toasted cashews.

If you're making your own wonton strips, cut 6 wonton wrappers into thin strips. Heat oil in a deep pan over medium-high heat until shimmering. Fry the strips in batches for about 20 seconds until golden brown, then drain on paper towels.