Found this on Curtis Stone’s web page
Ingredients: [‘low sodium soy sauce’, ‘ginger’, ‘canola oil’, ‘hoisin sauce’, ‘toasted sesame oil’, ‘sriracha sauce’, ‘salt’, ‘red wine vinegar’, ‘green onion’, ‘boneless skinless chicken breasts’, ‘napa cabbage’, ‘carrots’, ‘slivered almonds’, ‘cilantro leaf’, ‘green onions’, ‘white sesame seeds’, ‘black sesame seed’]
Quantity of 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)”]
Number of Servings: 2
Steps: [‘For the marinade:’, ‘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.’, ‘For the dressing:’, ‘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).’, ‘For the salad:’, ‘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.’, ‘To assemble 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 with sesame seeds and serve.’]