Preheat oven to 400°F (200°C). Pat the chicken breast dry. In a small bowl mix olive oil, soy sauce, ground ginger, garlic powder, salt and black pepper. Brush or rub the mixture evenly over the chicken. Place chicken on a rimmed baking sheet or in a small roasting dish and roast for 18–22 minutes, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Remove from oven and let rest 5–7 minutes.

Slice

After resting, slice the chicken thinly across the grain into bite-size strips for the salad.

Dressing

In a small bowl whisk together mayonnaise, rice vinegar, soy sauce, sesame oil, honey, lime juice, grated ginger and minced garlic until smooth. If the dressing is too thick, whisk in up to 1 teaspoon water to reach a pourable consistency. Taste and adjust seasoning with salt and pepper as desired.

Salad assembly

Prepare greens and produce: Combine romaine, little gem slices, shaved green and red cabbage, shredded carrots, diced mango and sliced scallions in a large mixing bowl. Gently fold to combine.

Dress the salad: Drizzle about two-thirds of the dressing over the salad and toss gently to coat. Reserve remaining dressing for serving.

Add chicken and avocado: Arrange the sliced roasted chicken over the dressed greens. Gently fold in the diced avocado so it remains in pieces and doesn't mash.

Top with crunch: Sprinkle the fried wonton strips and sliced almonds or toasted sesame seeds over the salad just before serving to keep them crisp.

Finish and serve: Garnish with chopped cilantro (if using) and an extra squeeze of lime if desired. Serve immediately with remaining dressing on the side.