Grill chicken until juicy and charred, aiming for an internal temperature of 165°F. Let it rest.

In a large bowl, mix shredded green cabbage, shredded red cabbage, diced green onion, freshly diced cilantro, shredded carrots, julienned red bell pepper, and diced jalapeño.

Drizzle Sesame Ginger Dressing over the mixed veggies and gently toss until evenly coated for about 1-2 minutes.

Divide salad onto serving plates and top with toasted sliced almonds, roasted cashew halves, and sprinkle with sesame seeds. Garnish with extra cilantro, green onion, and jalapeño slices. Add crispy wonton strips if desired.