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Start by cutting your Napa cabbage into strips no thicker than your pinky. Rinse and dry it, then add it to a very large mixing bowl.
Slice the red cabbage to about half as thin as your Napa cabbage, rinse and dry, and add to the bowl.
Slice the green onions on a slight bias and add to the bowl.
Slice the Persian cucumbers down the center lengthwise, hollow out the seeds, thinly slice, and add to the bowl.
Shred the precooked chicken and add it to the bowl.
In a blender, combine sesame oil, rice vinegar, soy sauce, cane sugar, neutral oil, peeled ginger, garlic, lemon juice, and salt. Blend until smooth.
Pour about half of your dressing onto the salad and mix well.
Serve and garnish with sesame seeds, wonton crisps, and more dressing.