Preheat oven to 350 degrees F.
To make the vinaigrette, whisk together rice wine vinegar, garlic, sesame oil, sugar, ginger and soy sauce in a small bowl; set aside.
In a gallon size Ziploc bag or large bowl, combine chicken, soy sauce, sesame oil and white pepper; marinate for at least 30 minutes, turning the bag occasionally.
Add chicken and marinade to a baking dish. Place into oven and bake until cooked through and juices run clear, about 13-15 minutes. Let cool before dicing into bite-size pieces.
To assemble the salad, place romaine lettuce in a large bowl; top with red cabbage, carrots, edamame, green onion, chicken, and avocado. Pour vinaigrette on top of the salad and gently toss to combine. Garnish with cilantro, noodles, and peanuts.