Combine soy sauce, rice wine vinegar, Chinese mustard, egg yolk, honey, tahini, and pickled ginger in a blender. Blend until smooth.

With the blender running, slowly drizzle in the peanut oil to create a creamy emulsion.

In a large mixing bowl, combine diced mango, chopped nappa cabbage, julienned carrots, radicchio, and chopped romaine lettuce.

Drizzle in the prepared dressing gradually and toss until evenly coated.

Portion the salad mixture onto plates and top with fried wonton strips and toasted cashews.

To make wonton strips, heat oil in a frying pan. Slice wonton wrappers into strips and fry until golden brown.

Serve the Chinois Chicken Salad immediately while fresh and enjoy!