Place the smooth cashew butter and warm water into your small glass mixing bowl to start the base. Whisk them vigorously together until the mixture looks completely smooth, light, creamy, and free of any stubborn lumps.

Add the low-sodium soy sauce, honey, sesame oil, fresh lime juice, and grated ginger into the bowl. Whisk everything together thoroughly until the dressing achieves a silky texture and a gorgeous, uniform golden-brown color.

Chop the fresh Romaine lettuce into bite-sized pieces on your sturdy cutting board using a sharp knife. Transfer the chopped lettuce into your large wooden salad bowl along with the vibrant, colorful shredded red cabbage.

Scatter the matchstick carrots, cooked edamame, and thinly sliced green onions evenly over the top of the greens. Toss the vegetable mixture gently using clean hands or salad tongs until the colors blend together beautifully.

Add the cubed cooked chicken breast directly into the large wooden bowl with your freshly tossed salad base. Drizzle the prepared creamy cashew dressing evenly over all the ingredients to ensure every single bite is flavorful.

Sprinkle the roasted unsalted cashews and crunchy chow mein noodles over the dressed salad just before serving. Toss gently one final time and enjoy this spectacular, texture-packed meal immediately while everything is perfectly crisp.