Asian Ginger Sesame Chicken Salad

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I found this recipe, originally from Curtis Stone in Redbook and just had to try it.
I made a couple of small changes ... 

This first bit is the ingredients for the dressing.  You'll use a little bit of it for the marinade as well.

1/4 cup soy sauce
fresh ginger, finely grated (recipe called for a 3 inch piece, I reckon I used a 1 inch piece) 
1/4 cup canola oil 
2 Tbsp hoisin sauce 
1 Tbsp sesame oil 
1 tsp sriracha sauce 
1 tsp kosher salt 
2 large chicken breasts, boneless and skinless 
1/4 cup red wine vinegar 
1/4 cup finely chopped spring onions 

These ingredients are for the salad part of it.  

1/4 to 1/2 a Wombok (Chinese cabbage), very thinly sliced 
2 carrots, grated  
3 spring onions, thinly sliced 
fresh coriander, coarsely chopped (I  just threw in a bunch, it's really to taste) 
1/2 cup slivered almonds 
(I was in a hurry and just threw all nuts & seeds in straight out of freezer) 
a small handful of white sesame seeds 
a small handful black sesame seeds

In a bowl, whisk together first seven ingredients.

Put the chicken into a large ziplock bag and spoon in 4 tablespoons of the dressing.  Zip the bag, removing air as you go.  Rub the marinade all over the chicken, then pound it to get the chicken all the same thickness.  Marinate the chicken for at least 30 minutes.

With the remaining dressing in the bowl, add the red wine vinegar and spring onions.  Set aside.  This is your dressing.

Grill the chicken.  Rory did ours on the BBQ but you could do it inside ... just get it cooked.  The original recipe said to let it rest 15 minutes ... oops, didn't read that bit.  We probably only let it rest 5 minutes.  It was delicious.

Let it rest if you like ... then cut it into slices, chunks, whatever you prefer. 

Add salad ingredients to large bowl.  Add chicken.  Mix.  

We used the dressing to top individual salads as we served so that the leftovers wouldn't be soggy the next day ... 

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