marinade and dressing:
1/4 cup soy sauce
3 tablespoons fresh ginger, peeled and minced
1/4 cup vegetable oil
2 tablespoons hoisin sauce
1 tablespoon sesame oil
1 teaspoon sriracha sauce
1 teaspoon salt
2 large boneless skinless chicken breasts, pounded to an even thickness
1/4 cup red wine vinegar
1/4 cup finely chopped scallions
1 head napa cabbage, very thinly sliced
2 carrots, peeled and grated
3 scallions, thinly sliced on the diagonal
2/3 cup cilantro leaves, coarsely chopped
1/2 cup slivered almonds
1 teaspoon white sesame seeds
1 teaspoon chia seeds
Marinade: whisk together the soy sauce, ginger, canola oil, hoisin sauce, sesame oil, sriracha, and salt. Put chicken breasts in a medium zip-top bag and add 1/4 cup marinade. Place chicken in fridge and marinate for 30 minutes. To the remaining marinade, add 1/4 cup red wine vinegar and sliced green onions to create the dressing. Store in fridge until ready to use.
(While chicken is marinating, you can chop up the rest of the salad)
Grill chicken on a hot grill or grill pan about 5 minutes per side until cooked through. Transfer chicken to a cutting board and allow to rest for 10 minutes before slicing, or cutting into chunks.
In a large bowl, combine the cabbage, carrots, scallions, and cilantro. Add the chicken and toss. Add dressing a little a time and toss until coated. Serve topped with almonds, sesame seeds, and chia seeds.