Marinade, chicken and dressing
¼ cup reduced-sodium soy sauce
3 Tbsp very finely chopped peeled fresh ginger
3 Tbsp canola oil
2 Tbsp hoisin sauce
1 Tbsp toasted sesame oil
1 tsp sriracha
¼ tsp kosher salt
2 (9-oz) boneless, skinless chicken-breast halves
¼ cup red wine vinegar
½ cup minced red onions, white and green parts
2 lb napa cabbage, halved lengthwise, very thinly sliced crosswise
5 carrots, shredded or cut into matchstick-size strips
3 green onions (white and green parts), thinly sliced on a sharp diagonal
⅔ cup lightly packed fresh cilantro leaves
½ cup sliced almonds, toasted
2 tsp white sesame seeds, toasted
1 can (11-ounce) mandarin oranges, drained (we used the kind packed in light syrup)
1. Marinade: In a medium bowl, whisk soy sauce, ginger, canola oil, hoisin sauce, sesame oil, sriracha, and salt to blend. Transfer 4 Tbsp of the marinade to a gallon ziplock bag, add chicken, and turn to coat. Cover and refrigerate at least 30 minutes, turning after 15 minutes.
2. Dressing: Whisk vinegar and green onions into the remaining marinade. Set aside.
3. Heat the grill to medium-high. Remove chicken from marinade, add to grill, and cook about 4 minutes per side, or until chicken shows no sign of pink when pierced in the thickest part with the tip of a small sharp knife. Transfer to a cutting board and let rest 15 minutes.
4. Cut chicken crosswise into ¼-inch-thick slices.
5. Salad: In a large bowl, toss chicken, cabbage, carrots, scallions, cilantro, and half of the almonds with enough dressing to coat lightly.
6. Mound salad in center of 4 plates. Re-whisk dressing and drizzle a little over and around salad. Sprinkle with the mandarin oranges, remaining almonds, and sesame seeds.
See Curtis's original recipe here, and Menu Musing's post about it (step by step photos!) here.