Heat a little olive oil in a skillet over medium-high heat. Add chopped carrots and edamame, and cook until slightly charred, about 5-8 minutes. Remove from heat and set aside to cool.

In a small bowl, whisk together all ingredients for the peanut-chili vinaigrette until well combined. Season with salt and pepper to taste.

In a large salad bowl, combine the chopped romaine lettuce, diced cooked chicken, cooled roasted carrots, edamame, chopped roasted red peppers, cilantro, and chopped cashews.

Pour the peanut-chili vinaigrette over the salad ingredients. Toss until everything is fully coated. Taste for seasoning and adjust with more salt or pepper if needed before serving.