Asian Chicken Salad

I made this salad for a birthday celebration yesterday for someone who is eating gluten free.  However, this salad is delicious no matter what kind of diet you are following.  It's great to serve on a hot day and we sure are having hot days!  This is the never ending summer with constant temps in the 90's and high humidity. I am ready for Fall.

Dressing and Marinade
• 1/4 c soy sauce
• 2 Tbsp finely minced ginger
• 3 Tbsp olive oil
• 2 Tbsp hoisin sauce
• 1 Tbsp toasted sesame oil
• 1 tsp sriracha 
• 1/2 tsp salt
• 1/4 cup red wine vinegar
• 1/4 cup sliced green onions
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Salad
• 2 boneless skinless chicken breasts
• 1 lb cabbage thinly sliced
• 1 bunch of diced kale
• 2 medium carrots cut into matchsticks
• 1 cup of cashews
• 1/2 cup cilantro, diced
• 3 chopped green onions
• 1 tsp toasted white sesame seeds
• 1 tsp black sesame seeds
• 1 pound cooked gluten free spaghetti
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Directions

• For the marinade:
• In a mixing bowl whisk together soy sauce, ginger, oil, hoisin sauce, sesame oil, sriracha and 1/2 tsp salt. 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. 
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• For the dressing:
• Add red wine vinegar and whisk to blend. 
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• For the salad:
• Heat a grill and cook the marinated chicken.  Set it aside and let it rest for about 10 minutes and then slice it into strips.

Place all of the salad ingredients in a large bowl and toss with the dressing.  Sprinkle with the sesame seeds.
I happened to be grilling some marinated salmon at the same time so i scattered flakes of the grilled salmon over the top.