Dressing and Marinade:
¼ c soy sauce
2 tbsp finely minced ginger
3 tbsp canola oil
2 tbsp hoisin sauce
1 tbsp sesame oil
1 tsp Sriracha (or more to taste)
½ tsp salt
¼ c red wine vinegar
¼ c chopped green onions (green and white parts)
2 (9 oz.) boneless skinless chicken breasts
1 lb napa cabbage, halved lenthwise and then thinly slice crosswise
1½ - 2 c matchstick carrots, or 2 medium carrots cut into matchsticks
⅔ c slivered or sliced almonds, toasted
½ c cilantro, chopped
3 chopped green onions (green and white parts)
1 tsp white sesame seeds, toasted
1 tsp black sesame seeds, toasted (or an additional 1 tsp of white sesame seeds, toasted)
For the marinade:
In a mixing bowl, wisk together the soy sauce, ginger, canola oil, hoisin sauce, sesame oil, Sriracha and salt. Add more salt after tasting if you think it needs it.
Place chicken breasts in a large resealable bag and add 3 tbsp of the marinade mixture. Reserve the remaining marinade. Seal the bag and rub the marinade all over the chicken, then transfer bag of chicken to refrigerator and let stand for at least 30 minutes, or up to 1 day.
For the dressing:
Add red wine vinegar and ¼ c chopped green onions to remaining dressing mixture and wisk to blend. Set aside (chill in the refrigerator if marinating the chicken for more than 1 hour).
For the salad:
Heat the grill or grill pan to medium-high heat. Brush grill or pan lightly with canola or vegetable oil, then place marinated chicken on the grill or in the pan and cook, about 4 minutes per side, or until chicken has cooked through. It should register 165º when using an instant read thermometer in the thickest part.
Transfer chicken to a cutting board and let rest for 10 minutes. Then, cut chicken crosswise into strips about ¼-inch thick.
To assemble the salad:
In a large bowl toss together, cabbage, chicken, carrots, almonds, 3 chopped green onions, and cilantro with enough dressing to coat salad. Sprinkle top of salad with sesame seeds and serve.