Grilled Ginger-Sesame Chicken Chopped Salad

Found this on Curtis Stone's web page

• Ready In: 10 mins
• Serves: 2

Ingredients

• 1⁄4 cup low sodium soy sauce
• 2  tablespoons  finely minced ginger
• 3  tablespoons canola oil
• 2  tablespoons hoisin sauce
• 1  tablespoon  toasted sesame oil
• 1  teaspoon sriracha sauce
• 1⁄2 teaspoon salt
• 1⁄4 cup red wine vinegar
• 1⁄4 cup  chopped green onion, green and white parts
• 2 (9 ounce)  boneless skinless chicken breasts
• 1  lb napa cabbage, halved lengthwise and thinly sliced crosswise
• 1 1⁄2-2  cups  matchstick carrots
• 2⁄3 cup  slivered almonds, toasted
• 1⁄2 cup cilantro leaf, chopped
• 3  chopped green onions, green and white parts
• 1  teaspoon  white sesame seeds, toasted
• 1  teaspoon black sesame seed (or an additional 1 tsp white, toasted)

Directions

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). Add chicken breasts to a large resealable bag and add 3 Tbsp of the marinade mixture, reserving remaining. Seal bag and rub marinade over chicken, then transfer chicken to refrigerator and let rest at least 30 minutes, or up to 1 day.
3. For the dressing:
4. Add red wine vinegar and 1/4 cup chopped green onions to marinade mixture and whisk to blend. Set aside (chill in refrigerator if marinating chicken longer than 1 hour).
5. For the salad:
6. Heat a grill or grill pan over stove top over medium-high heat. 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). Transfer to a cutting board and let rest 10 minutes. Then, cut chicken crosswise into strips about 1/4-inch thick.
7. To assemble salad:
8. In a large bowl toss together cabbage, chicken, carrots, almonds, 3 chopped green onions, and cilantro with enough dressing to coat salad. Sprinkle top with sesame seeds and serve.