Creating the Asian Chicken Crunch Salad is straightforward if you follow these simple steps:

1. Cook the Chicken: In a skillet over medium heat, add a bit of sesame oil. Season the chicken breasts with salt and pepper, then cook for about 6-7 minutes on each side until fully cooked. Remove from heat and let cool.

2. Shred the Chicken: Once cooled, shred the chicken into bite-sized pieces using two forks.

3. Prepare the Vegetables: In a large mixing bowl, combine the shredded napa cabbage, carrots, red bell pepper, green onions, and cilantro.

4. Make the Dressing: In a small bowl, whisk together the sesame oil, soy sauce, rice vinegar, honey, and grated ginger until well combined.

5. Combine Ingredients: Add the shredded chicken to the vegetable mixture. Pour the dressing over the salad and toss until everything is well coated.

6. Add Crunch: Just before serving, sprinkle the sliced almonds and crispy chow mein noodles on top for an added crunch.

7. Taste and Adjust: Taste the salad and adjust seasoning if necessary. Add more soy sauce or honey depending on your preference.

8. Serve: Transfer the salad to a serving bowl and enjoy!