Step 1

For the marinade, in a medium bowl, whisk the soy sauce, ginger, canola oil, hoisin sauce, sesame oil, Sriracha, and salt to blend

Step 2

Transfer 3 tablespoons of the mixture to a baking dish, then add the chicken and turn to coat it

Step 3

Cover and refrigerate for 30 minutes, turning after 15 minutes, or up to 1 day, turning occasionally

Step 4

For the dressing, whisk the vinegar and scallions into the remaining marinade

Step 5

Set aside

Step 6

For the chicken, heat a grill pan over medium-high heat

Step 7

Remove the chicken from the marinade, add to the grill pan, and cook for about 4 minutes per side, or until the chicken shows no sign of pink when pierced in the thickest part with the tip of a small sharp knife

Step 8

Transfer to a cutting board and let cool for 15 minutes

Step 9

Cut the chicken crosswise into 1/4-inch-thick slices

Step 10

To assemble the salad, in a large bowl, toss the chicken, cabbage, carrots, scallions, and cilantro with enough dressing to coat lightly

Step 11

To serve, mound the salad in the center of four plates

Step 12

Rewhisk the dressing and drizzle a little over and around the salad

Step 13

Sprinkle the almonds and sesame seeds over and serve