Asian Ginger Chicken Salad

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The salad:

21/2 pounds rotisserie chicken, shredded (about 6 cups)

1 pound thinly sliced napa cabbage (about 4 cups)

1/2 head lettuce, thinly sliced (about 4 cups)

6 green onions, thinly sliced, including 2 inches of green tops (about 1/2 cup)

6 ounces sugar snap peas, julienned (2 cups)

1/2 cup coarsely chopped cilantro leaves

The dressing:

1/3 cup rice vinegar

2 tablespoons soy sauce

2 tablespoons finely minced fresh ginger

1 teaspoon Chinese chile paste, or to taste

2 tablespoons sesame oil

2 tablespoons syrup from sweet pickled ginger

4 teaspoons hoisin sauce

1/3 cup vegetable oil

Wonton strips:

12 wonton skins

Vegetable oil

3/4 cup slivered sweet pickled ginger, drained (reserve syrup for dressing)

1 cup dry roasted cashews, coarsely chopped

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