Asian Sesame Chicken Salad

Begin by placing the chicken in a large, glass or ceramic container to serve as its resting place. In a separate, smaller bowl, whisk together the marinade ingredients - soy sauce, brown sugar, garlic, and ginger. Pour this mixture over the chicken and gently mix to ensure it's evenly coated. Cover the bowl with plastic wrap and refrigerate for an extended period of time, ideally 8 hours or overnight.

Next, preheat the outdoor grill to a medium heat setting and lightly brush the grates with oil. This will help prevent any food from sticking to the grill.

In another small bowl, combine the ingredients for the dressing - mayonnaise, sesame oil, sugar, and ginger. Cover this bowl with plastic wrap and refrigerate while you prepare the chicken.

Once you're ready to cook, remove the chicken from its marinade and gently shake off any excess. Discard the remaining marinade.

Place the chicken on the preheated grill and cook until it reaches a safe internal temperature - no longer pink in the center and the juices run clear. Use an instant-read thermometer to check for this, aiming for a reading of at least 165 degrees F (74 degrees C). Remove the chicken from the grill and chop it when it's cool enough to handle.

While the chicken is cooking, heat a dry pan over medium-high heat and add sesame seeds. Use a gentle shaking motion to toast the seeds until they give off a lovely, toasted aroma - typically within 3 to 5 minutes. Remove the pan from the heat and transfer the toasted sesame seeds to a bowl to cool; if you leave them in the pan, they'll continue to cook and burn.

In a large bowl, combine the chicken with toasted sesame seeds, napa cabbage, green cabbage, and carrot. Mix everything together, then add the dressing and toss until well combined.

Finally, divide the salad among plates and top each one with crispy fried noodles.