For the chicken:

Grilled sesame chicken (use your favorite marinade or recipe)

For the salad:

4 cups shredded green cabbage

2 cups shredded red cabbage

1/2 cup chopped green onions

3/4 cup fresh cilantro, chopped

1 cup shredded carrots

1 red bell pepper, julienned

1 jalapeño, seeded and diced

For the dressing:

1 batch sesame ginger dressing (see instructions below)

For serving/garnish:

1/3 cup toasted sliced almonds

1/3 cup roasted cashew halves

Sesame seeds

Extra green onions and cilantro

Optional: crispy wonton strips

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Marinate and Cook the Chicken:
- Marinate chicken in a sesame-soy-ginger mixture. Grill or bake until fully cooked and lightly caramelized. Slice into strips or cubes.
Prepare the Vegetables:
- In a large mixing bowl, combine shredded green and red cabbage, carrots, red bell pepper, chopped green onions, cilantro, and diced jalapeño.
Dress the Salad:
- Pour sesame ginger dressing over the vegetables. Toss gently to coat evenly. Let sit for a few minutes to allow flavors to meld.
Assemble the Salad:
- Top the dressed vegetables with grilled sesame chicken.
Add Garnishes:
- Sprinkle toasted almonds, roasted cashews, sesame seeds, and extra cilantro and green onions on top. Add crispy wonton strips if desired for extra crunch.
Serve: