Grilled Ginger Sesame Chicken Salad

Ingredients:
Marinade and dressing -
1/4 cup soy sauce
3 Tbsp fresh ginger, peeled and finely chopped
2 T canola oil
2 Tbsp hoisin sauce
1 Tbsp sesame oil
1 tsp sriracha sauce
2 large chicken breasts, boneless and skinless
1/4 cup red wine vinegar
1/4 cup finely chopped green onions (white and green parts)
Salad -
1 lb Napa cabbage, very thinly sliced
2 carrots, grated
3 green onions, thinly sliced and cut on the diagonal
2/3 cup freshly cut cilantro leaves, coarsely chopped
1/4 cup slivered almonds, dry toasted
1 tsp white sesame seeds, toasted
1 tsp black sesame seeds, toasted.

Whisk together the soy sauce, ginger, canola oil, hoisin sauce, sesame oil, sriracha to make the marinade. Put the two chicken breasts in a gallon sized zip-top bag and add 3-4 Tbsp of the marinade over the chicken. Reserve the rest of the marinade for the dressing. Allow the chicken breasts to marinade 30 minutes.

Dressing. To the reserved marinade, add in the vinegar and green onions.

Grill the chicken and cut them crosswise into 1/4" inch thick slices.

Salad. In a large bowl, add the cabbage, carrots, green onions, cilantro, half of the sesame seeds, and half of the almonds. Add the chicken and mix together. Add just enough of the dressing to coat the salad lightly and toss together.

Serve. Distribute salad to 4 plates. Re-whisk the dressing and drizzle a little over each salad. Garnish with the remaining almonds and sesame seeds on each salad.

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