Ingredients
2 chicken breasts
3 cups shredded red cabbage
1 cup shredded carrots
1 jalapeño, thinly sliced
2 green onions, sliced
1/4 cup fresh cilantro, chopped
1/4 cup toasted almonds
1 tbsp sesame seeds
For the sesame glaze 
3 tbsp soy sauce
2 tbsp honey
1 tbsp sesame oil
1 tbsp rice vinegar
1 tsp garlic, minced
1 tsp ginger, grated
Instructions
In a bowl, whisk together soy sauce, honey, sesame oil, rice vinegar, garlic, and ginger.
Season chicken lightly with salt and pepper, then grill over medium heat for 5–6 minutes per side until cooked through.
Brush the sesame glaze over the chicken during the last minutes of grilling.
Let chicken rest, then slice into strips.
In a large bowl, combine cabbage, carrots, jalapeños, green onions, and cilantro.
Top salad with sliced chicken.
Sprinkle sesame seeds and toasted almonds over the top.
Drizzle extra glaze or your favorite dressing before serving.