Marinade and Dressing
1/4 c soy sauce
3 T fresh ginger, peeled and finely chopped
1/4 c canola oil
2 T hoisin sauce
1 T sesame sauce
1 t Sriracha sauce (yum!)
1 t kosher salt
1/4 c red wine vinegar
1/4 c finely chopped green onions

2 boneless skinless chicken brests

Salad Ingredients
1 lb napa cabbage, very thinly sliced
2 carrots, grated
3 green onions, diagonally thinly sliced
2/3 c fresh cilantro, chopped
1/2 c slivered almonds, toasted
1 t sesame seeds, toasted

Whisk together marinade minus the red wine vinegar and green onions.

Place chicken in zip to bag and add 4 tablespoons of marinade to bag (reserve the rest). Seal bag and pound the chicken flat. Marinade for at least 30 minutes.

Whisk the red wine vinegar and green onions into the reserved marinade - it is now the dressing.

Grill or pan cook the chicken. Rest for 15 minutes. Cut into bite-sized pieces.

Mix salad ingredients. Top with chicken and dressing.

Preparation time: 1 1/2 hours (not continuous)