If using raw chicken breast, season lightly with salt and pepper. Heat oil in a skillet over medium-high heat and cook the chicken for 5-6 minutes per side until cooked through. Let rest, then slice.

In a small mixing bowl, whisk together rice vinegar, hoisin sauce, soy sauce, honey, ginger paste, and garlic. Gradually add olive oil and sesame oil while whisking.

In a large mixing bowl, combine napa cabbage, iceberg lettuce, and shredded carrots. Toss gently to mix.

Layer sliced chicken, mandarin oranges, and green onions over the salad. Top with slivered almonds and toasted sesame seeds.

Pour half the dressing over the salad and toss gently. Add more dressing to coat to your liking, but keep chow mein noodles separated until just before serving.

Sprinkle chow mein noodles on top right before serving to maintain their crunch.