Cook the chicken. If you are using raw chicken, season it lightly with salt and pepper. Cook it in a skillet over medium heat until the thickest part reaches 165°F (74°C).

Let the chicken rest. Transfer the cooked chicken to a plate and let it rest for a few minutes. This helps keep the meat juicy when you slice it.

Slice the chicken. Cut the chicken into thin slices or bite-sized pieces. You can also shred it if you prefer smaller pieces throughout the salad.

Prepare the vegetables. Add the shredded cabbage and carrot to a large bowl. Slice the green onions thinly and add them to the bowl as well.

Make the dressing. Whisk the soy sauce, honey, sesame oil, lime juice, ginger, and garlic together in a small bowl. Keep mixing until the honey is fully incorporated.

Add the chicken. Place the sliced or shredded chicken into the bowl with the vegetables.

Pour over the dressing. Add the dressing to the salad, starting with most of it and saving a little in case you want more later.

Toss the salad. Gently mix everything together until the chicken and vegetables are evenly coated. Don't overmix because you want the cabbage and carrots to stay crisp.

Add the peanuts. Stir in the chopped peanuts or sprinkle them over the top. They add a nice nutty contrast to the fresh vegetables.

Finish with wonton strips. Add the crispy wonton strips right before serving so they stay crunchy.

Taste and adjust. Try the salad and add a little more dressing if you want a stronger flavor. A small squeeze of lime can also brighten everything up.

Serve immediately. The salad is best when the vegetables are fresh and the crunchy toppings still have their texture.