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Place all ingredients for the Thai Peanut Dressing in the bowl of a food processor or small blender. Process for about 2 minutes, or until smooth and emulsified. Set aside, or if making ahead, transfer to an airtight container and refrigerate.
Cut the wonton wrappers into strips about ¼-inch by 3 inches long. You can stack them to do this quickly.
Heat about 1-inch of oil in a large skillet or sauté pan. Fry in batches, spreading them out so they don't stick together. When golden brown, quickly remove from the oil with a slotted spoon and transfer them to paper towels to drain. (Note - they will brown very quickly and continue to crisp even more after they drain).
In a large serving bowl combine the Romaine, coleslaw mix, cilantro, edamame, green onion, shredded carrot, red bell pepper, and rotisserie chicken. Toss well to combine. Drizzle about ¾ of the peanut dressing over the salad and toss well. Add the avocado and peanuts and toss lightly. Drizzle the remaining dressing over the top and garnish with the wonton strips.
Serve immediately.