Pre-heat oven to 350 degrees.
Season the chicken with salt and pepper. Heat peanut oil in a 12-inch ovenproof skillet over medium heat. When the pan is hot, add the chicken and lightly brown, about 3 minutes per side. Transfer pan to the oven and bake for 10 minutes, until the chicken is cooked through. Remove the pan from the oven and place on stovetop. Drizzle the soy sauce over the hot chicken and turn so pieces are evenly coated. Set aside until the chicken is cool enough to shred.
Meanwhile, place all dressing ingredients in a food processor and blend until well mixed and smooth. Pour into glass jar and set aside.
When you are ready to assemble the salad, place cabbage, romaine, snow peas, carrots, cilantro and radish in a large salad bowl. Top with cashews and shredded chicken and pour you desired amount of dressing and toss well. Divide salad evenly among 6 plates and top with crunch rice noodles. Serve immediately with extra dressing on the side.