Grilled Ginger-Sesame Chicken Salad

To make marinade: In a medium bowl, whisk soy sauce, ginger, canola oil, hoisin sauce, sesame oil, Sriracha, and salt to blend. Transfer 3 tablespoons of the mixture to a baking dish, then add chicken and turn to coat it. Cover and refrigerate for 30 minutes, turning after 15 minutes, or up to 1 day, turning occasionally. To make dressing: Whisk vinegar and scallions into remaining marinade. Set aside. Heat a grill pan over medium-high heat. Remove chicken from mari­nade, add to grill pan, and cook for about 4 minutes per side, or until chicken shows no sign of pink when pierced in thickest part with tip of a small sharp knife. Transfer to a cutting board and let cool for 15 minutes. Cut chicken crosswise into 1/4-inch-thick slices. Assembly: In a large bowl,toss chicken, cabbage, carrots, scal­lions, and cilantro with enough dressing to coat lightly. Mound salad in center of four plates. Rewhisk dressing and driz­zle a little over and a round salad. Sprinkle almonds and sesame seeds over and serve.