Cooking Instructions:

In a bowl, combine soy sauce, teriyaki sauce, sesame dressing, and brown sugar to create the marinade. Add the diced chicken and mix well. Cover and refrigerate for at least 20-30 minutes to marinate.

Preheat a skillet or sauté pan over medium-high heat. Drain excess marinade from the chicken and add it to the heated pan. Cook the chicken for approximately 7-8 minutes, or until cooked through and browned. Remove from heat and set aside.

In a large bowl, add the coleslaw mix, shredded carrots, sliced green onions, chopped cilantro, and any additional salad ingredients you choose (white cabbage, red cabbage, romaine, iceberg, red bell pepper, sugar snap peas).

In a separate small bowl, whisk together sesame oil, rice vinegar, honey, sugar, grated ginger, and salt to create the dressing. Pour the dressing over the salad mixture and toss to coat evenly.

For the wonton strips, preheat your oven to 375°F. Spray the wonton wrappers with cooking spray or brush with olive oil. Place them on a baking sheet and bake for 7-8 minutes, watching closely to avoid burning, until crispy.

To assemble the salad, layer the tossed salad mixture, cooked chicken, and baked wonton strips on a serving platter or in individual bowls. Serve with lime wedges on the side.