In a medium jar, combine canola oil, sesame oil, rice wine vinegar, granulated sugar, soy sauce, dry mustard, ground ginger, and a pinch of black pepper. Seal the jar tightly, then shake vigorously for about 30 seconds until all ingredients are thoroughly mixed and the dressing is slightly emulsified. Set it aside to let the flavors blend.

Thinly slice the yellow and red bell peppers. Julienne the cucumber and shred the carrots. Wash and chop the bok choy into bite-sized pieces. In a large salad bowl, combine these vibrant veggies with spring mix and chopped romaine lettuce. Toss gently to mix them together.

Add the cooked chicken to the bowl filled with your prepared greens and vegetables. Gently fold the chicken into the salad.

Pour the ginger sesame dressing evenly over the salad mixture, ensuring every ingredient gets coated. Toss the salad gently but thoroughly, about 1 minute.

Fold in mandarin oranges, fried wonton strips, toasted slivered almonds, and toasted sesame seeds. Sprinkle in fresh cilantro sprigs and season with salt and pepper to taste.

Serve the Chicken Coleslaw Salad immediately or store it in an airtight container in the refrigerator, keeping the dressing and crunchy toppings separate until ready to serve.