Grilled Sesame Chicken (prepared from recipe)

4 cups shredded green cabbage

2 cups shredded red cabbage

1/2 cup diced green onion

3/4 cup freshly diced cilantro

1 cup shredded carrots

1 red bell pepper, thinly julienned

1 jalapeno, seeded and diced

1 batch Sesame Ginger Dressing

1/3 cup toasted sliced almonds

1/3 cup roasted cashew halves

Sesame seeds

Extra cilantro (for garnish)

Extra green onion (for garnish)

Extra jalapeno slices (for garnish)

Optional: crispy wonton strips

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Marinate the chicken following the grilled sesame chicken recipe and prepare the sesame ginger dressing.
In a large bowl, combine green cabbage, red cabbage, green onion, cilantro, carrots, bell pepper, and jalapeno.
Pour the sesame ginger dressing over the vegetables and toss until evenly coated. Cover and set aside while the chicken cooks.
Grill or bake the chicken until fully cooked, then slice into strips.
Transfer the salad to a large serving platter and arrange the sliced chicken on top.
Garnish with almonds, cashews, sesame seeds, cilantro, green onion, jalapeno slices, and crispy wonton strips if desired.
Serve immediately as a main dish or side.

Can be made gluten-free by using tamari or coconut aminos instead of soy sauce in the dressing.
Swap chicken for shrimp, steak, tofu, or chickpeas for variation.
Keep dressing and salad separate if making ahead to preserve crunch.
Store salad (without garnishes) up to 2 days; chicken up to 3 days.
Not suitable for freezing.