1¾ lb napa cabbage, finely chopped (all but 3-4 inches from the base)
12 oz broccoli slaw
1 cup loosely packed cilantro leaves, chopped
6 green onions, diced
⅔ cup sliced almonds, toasted
2 tsp white sesame seeds, toasted
Instructions
To prepare the dressing, whisk together all of the dressing ingredients in a 2 cup liquid measuring cup; refrigerate until ready to use.
Heat a grill to medium-high heat. Grill chicken 5-7 minutes per side or until cooked through and a meat thermometer reads 165 degrees F or higher. Transfer grilled chicken to a cutting board and let rest 10 minutes. Cut chicken crosswise into ¼-inch thick strips.
Meanwhile, toss together the napa cabbage, broccoli slaw, cilantro, and green onions in a large bowl. Drizzle three-fourths of the dressing and toss well. Top with chicken, drizzle with remaining dressing and toss again. Top with almonds and sesame seeds and gently toss a final time; serve immediately.