1. To prepare dressing, place first 8 ingredients in a blender; process until smooth. Cover and chill up to 3 days.

2. Preheat oven to 350°.

3. To prepare chicken, sprinkle with salt and pepper; rub ginger, garlic, and 1/4 cup green onions over chicken. Place in an 11 x 7–inch baking dish coated with cooking spray. Bake at 350° for 26 to 28 minutes or until chicken is done. Cool slightly, and cut crosswise into 1/4-inch slices.

4. Preheat broiler.

5. To prepare chips, stack wonton wrappers. Cut wrappers diagonally into quarters to form triangles; place in a single layer on a large baking sheet. Coat quarters with cooking spray, and sprinkle evenly with 1/4 teaspoon salt. Broil 30 seconds to 1 minute or until browned. (Watch closely to prevent burning.)

6. Place chicken, cabbages, and remaining ingredients in a large bowl. Drizzle with dressing; toss gently. Divide salad evenly among 6 plates. Serve with chips.

Tips: For quick and easy prep, place the cabbage and veggies in a bowl and make the dressing in the morning. Then, cook the chicken and chips right before dinner. If you're in a pinch, you can use leftover shredded chicken from Simplest Roast Chicken Ever. If you'd like to make this salad completely gluten free, simply omit the wonton chips

Kids Can Help: Kids can help measure out the ingredients for the dressing,chicken, and salad. Then they can put it all in a bowl, and toss the salad, too.