-
1
For the marinade:.
-
2
In a mixing bowl (or 2-cup liquid measuring cup), whisk together soy sauce, ginger, canola oil, hoisin sauce, sesame oil, Sriracha and 1/2 tsp salt (adding more salt to taste as desired, original recipe calls for 1 tsp salt, I added 3/4 tsp and I still thought that was too much, especially for a healthy salad).
-
3
Add chicken breasts to a large resealable bag and add 3 Tbsp of the marinade mixture, reserving remaining.
-
4
Seal bag and rub marinade over chicken, then transfer chicken to refrigerator and let rest at least 30 minutes, or up to 1 day.
-
5
For the dressing:.
-
6
Add red wine vinegar and 1/4 cup chopped green onions to marinade mixture and whisk to blend.
-
7
Set aside (chill in refrigerator if marinating chicken longer than 1 hour).
-
8
For the salad:.
-
9
Heat a grill or grill pan over stove top over medium-high heat.
-
10
Brush grill lightly with canola or vegetable oil, then place marinated chicken on grill and cook, about 4 minutes per side, or until chicken has cooked through (it should register to 165 degrees in center of chicken when tested with a meat thermometer).
-
11
Transfer to a cutting board and let rest 10 minutes.
-
12
Then, cut chicken crosswise into strips about 1/4-inch thick.
-
13
To assemble salad:.
-
14
In a large bowl toss together cabbage, chicken, carrots, almonds, 3 chopped green onions, and cilantro with enough dressing to coat salad.
-
15
Sprinkle top with sesame seeds and serve.
