In a bowl or resealable bag combine 1 cup fresh orange juice, 2 tbsp lime juice, 2 tbsp soy sauce, 1 tbsp honey, 2 minced garlic cloves, 1 tsp grated ginger, 1 tbsp vegetable oil, 1 tsp salt and 1 tsp black pepper. Whisk until honey is dissolved and ingredients are well combined.

Marinate chicken

Add the chicken breasts to the marinade, ensuring they are fully coated. Refrigerate for at least 30 minutes and up to 2 hours (longer will increase citrus flavor but can begin to cure the meat).

Grill the chicken

Preheat a grill or grill pan to medium-high (about 400°F / 200°C). Remove chicken from marinade and pat lightly dry. Oil the grill grates or pan. Grill chicken 4-6 minutes per side, or until an instant-read thermometer reads 165°F (74°C) in the thickest part. Let rest 5 minutes, then slice thinly against the grain into bite-sized strips.

Citrus Peanut Vinaigrette

Whisk dressing

In a small bowl or jar combine 3 tbsp creamy peanut butter, 2 tbsp rice vinegar, 1/4 cup fresh orange juice, 1 tbsp lime juice, 1 tbsp soy sauce, 1/2 tsp sesame oil, and 1 tsp honey. Whisk or shake vigorously until smooth. Add 2 tbsp water, a little at a time, to reach a pourable consistency. Season with 1/4 tsp salt and 1/4 tsp black pepper to taste. Taste and adjust acidity or sweetness as needed.

Hoisin Peanut Sauce (Drizzle)

Combine sauce

Whisk together 2 tbsp hoisin sauce, 1 tbsp peanut butter, 1 tsp soy sauce, 1 tsp rice vinegar and 1 tbsp warm water until smooth. Stir in 1/2 tsp chili garlic sauce if using for heat. Thin further with additional warm water (1/2 tsp increments) to a drizzling consistency.

Salad Assembly

Prepare salad base

Place 6 cups chopped romaine in a large bowl. Add 1 cup mandarin segments (drained if canned), 1 small thinly sliced red onion, 1 cup toasted chopped cashews and 1 cup crispy chow mein noodles. Add optional 1/4 cup chopped cilantro if using.

Dress and toss

Pour about half to three-quarters of the citrus peanut vinaigrette over the salad (start with 3-4 tbsp). Toss gently to coat the greens and fruit evenly. Add more dressing as needed to taste.

Top with chicken and finish

Arrange the sliced citrus grilled chicken over the dressed salad. Drizzle the hoisin peanut sauce in a thin ribbon over the chicken and salad. Finish with a light sprinkle of the remaining toasted cashews and extra crispy noodles for crunch. Season with the finishing 1/4 tsp salt and 1/4 tsp freshly ground black pepper if desired.

Serving

Serve immediately so the crispy noodles maintain texture. Offer extra vinaigrette and hoisin peanut sauce on the side.