Peel ginger knob and slice very thinly. Add ginger and vinegar to a small container and allow to steep.

Drain mandarins and set aside. Reservie 1 tablespoon juice for the dressing.

For the dressing, combine oil, honey, curry and bay leaf in a microwaveable dish. Warm in microwave on medium setting for about 30 seconds. Honey should just be warm. Allow mixture to steep about 15 minutes. Discard the bay leaf. Add the lemon juice and remaining dressing ingredients. Combine until dressing uniformly blended.

While dressing is steeping cook the chicken, if using raw chicken. Cube the breasts and bring a large pot of water to boil over high heat. Add the chicken breast cubes when water is at a full boil. Reduce heat and allow chicken to simmer gently 7-10 minutes. Cubes will start to rise to the top when they are cook. Remove a cube periodically and check for doneness. Try not to over cook or chicken will be tough. Allow chicken to cool completely.

Mix lettuce,carrot, onion and mandarins and arrange as a bed on a large platter.

Stir dressing into the cooked chicken and mound in the middle of the bed of salad. Top with cashew pieces. Serve with pickled ginger on the side so people can add pieces of ginger or a few drop of the ginger vinegar.