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Start by seasoning the chicken breasts with fine salt and freshly ground black pepper.
In a large skillet, heat 2 tablespoons of neutral oil over medium heat.
Add the seasoned chicken breasts to the skillet and cook until they are fully cooked through, about 6-8 minutes per side.
Once cooked, remove the chicken from the skillet and let it rest before slicing it into thin strips.
In a large bowl, combine the napa cabbage, spring mix greens or watercress, julienned carrot, julienned mango, and sliced radicchio.
In a separate bowl, whisk together the egg yolk (if using), roasted cashews, pickled ginger, honey, Chinese hot mustard, rice vinegar, Chinese sesame paste, soy sauce, chile oil, and toasted sesame oil to create the dressing.
Pour the dressing over the salad mixture and toss gently to combine all the ingredients.
Top the salad with the sliced chicken, wonton chips or strips, sesame seeds, and fresh cilantro leaves or scallions before serving.