Begin by seasoning boneless, skinless chicken breasts with salt and pepper. Heat a tablespoon of oil in a skillet over medium heat, cook the chicken for 6-7 minutes on each side until juices run clear and internal temperature reaches 165°F. Remove chicken from heat and let rest for 5 minutes before slicing.

In a large mixing bowl, combine a blend of romaine, red leaf, and green leaf lettuce. Add shredded carrots and freshly chopped cilantro. Toss the greens gently until well combined.

In a separate bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, sesame oil, and grated ginger. Gradually add warm water to achieve desired dressing consistency.

Place the sliced chicken atop the salad mix and sprinkle roasted cashews over the top. Drizzle the dressing over the salad before serving.

Serve tossed or deconstructed on individual plates. For meal prep, store salad and dressing separately in airtight containers.