Make Marinade: Whisk together the soy sauce, chopped ginger, olive oil, hoisin sauce, sesame oil, sriracha, and salt.

Marinate Chicken: Add 3 tablespoon of the marinade to a bowl or large ziplock bag (the rest will be reserved for the dressing). Cut the chicken breasts in half, lengthwise (butterfly), to create 6 thin chicken breast halves. Add to the marinade and refrigerate for at least 30 minutes, or up to 3-4 hours.

Dressing: To the remaining marinade, add red wine vinegar and sliced green onions, to make a dressing for the salad. Refrigerate.

Salad: Add lettuce, cabbage, cucumber, carrots, almonds, bell peppers, mandarin oranges and cilantro to a large bowl.

Grill chicken on medium high heat, cooking for about 3 minutes on each side, flipping once, until cooked through. Remove to a cutting board and allow to rest for 5 minutes. Slice the chicken against the grain and add to the salad.

Serve: Pour desired amount of dressing on top and toss to combine. Garnish with crunchy wonton strips or chow mein noodles, if desired.