Asian Chicken Salad

This is my adaptation of a recipe that was in our Sisterhood cookbook and said to come from a California Pizza Kitchen cookbook.  The original dressing seemed too dense and almost bitter from the hoisin sauce, so I adjusted the other ingredients to my taste.  Truth be told, I didn't prepare chicken with it, so I can't attest to that part of it.  Perhaps firm tofu can be substituted with the same marinade.  Here goes:

Serves about 16

Dressing:
1 cup hoisin sauce
1/2 cup red wine vinegar
3 Tbsp minced ginger
3 Tbsp Dijon mustard
2 tsp Asian chili sauce
3/4 cup olive oil
3 Tbsp Asian toasted sesame oil

Put all dressing ingredients except oils together in a mixing bowl.  Blend using a whisk or hand-held mixer on low speed.  Mixing continuously, add oils, stirring until thoroughly blended.  Refrigerate until ready to use.

Chicken:
1/4 cup teriyaki sauce
1 1/3 tsp olive oil
1 tsp minced fresh ginger
1 tsp minced garlic
4 skinless, boneless chicken breasts

Mix teriyaki, olive oil, garlic and ginger in bowl.  Add chicken breasts and marinate at room temperature for 10 minutes.  Grill or broil chicken oil cooked through.  Chill and then cut crosswise into strips.

Salad:
1 head iceberg lettuce, cut in strips
1 head Romaine, cut in strips.  I used some darker greens as well.
1/2 head Napa cabbage
1 large cucumber, halved lengthwise and seeds removed, then sliced
1 c shredded carrots
1/3 cup sesame seeds, toasted in pan over low heat (or purchase toasted)
1/3 cup minced cilantro
12 large basil leaves, cut into thin strips
1 cup thinly sliced scallions, more for garnish
toasted almonds, or chow mein noodles, or something else crunchy for additional garnish

In a large bowl, combine lettuces, carrots, sesame, cilantro, basil and scallions.  Add dressing slowly and toss as you go.  There will be more than enough dressing.  It is thick, and makes the salad wilt if used too generously.  Top with grilled chicken, crunchy garnish and and leftover scallions.