China Lily Chicken Salad

• 1 lb boneless skinless chicken breast
• 34 cup soy sauce, divided
• 2 tablespoons hoisin sauce
• 1 tablespoon olive oil
• 12 cup rice vinegar
• 2 tablespoons sugar
• 2 teaspoons sesame paste (dissolved in 1 tablespoon water)
• 2 tablespoons sesame oil
• 12 teaspoon minced ginger
• 4 cups thinly sliced cabbage
• 12 cup thinly sliced purple cabbage
• 12 cup thinly julienned carrot
• 1 cup bean sprouts
• sliced water chestnuts (optional)
• chopped cilantro
• sliced green onion
• 3 sheets wonton skins (thinly sliced and deep fried until crispy)

1. Slice each chicken breast horizontally into two or three pieces; combine 1/4 cup soy sauce, hoisin sauce, and olive oil to make a marinade; marinate the chicken for 30 minutes in the refrigerator.
2. Discard marinade; grill chicken breast pieces until cooked through; cool for 15 minutes then thinly slice chicken on the diagonal.
3. Meanwhile, shake together remaining 1/2 cup soy sauce, rice vinegar, sugar, diluted sesame paste, sesame oil, and minced ginger to make a salad dressing; combine cabbages, carrots, bean sprouts, and water chestnuts; toss well with part of the salad dressing.
4. On each serving plate, arrange sliced chicken over a bed of the dressed salad; garnish with chopped cilantro, green onions, fried wonton strips, and another drizzling of salad dressing.

chicken breast, soy sauce, hoisin sauce, olive oil, rice vinegar, sugar, sesame paste, sesame oil, ginger, cabbage, purple cabbage, carrot, bean sprouts, water chestnuts, cilantro, green onion, wonton skins

Taken from www.food.com/recipe/china-lily-chicken-salad-175416 (may not work)