California Pizza Kitchen's Oriental Grilled Chicken Salad

For the Grilled Chicken:

• 1/4 Cup good-quality Bottled Teriyaki Sauce
• 1.5 Tsp Olive Oil
• 1 Tsp Minced Garlic
• 1 Tsp Minced Fresh Ginger
• 4 (5-oz) Boneless, Skinless Chicken Breasts

Marinate chicken in the following for 20 minutes, then grill.

For the Dressing:

• 1.5 Cups Bottled Hoisin Sauce
• 3 oz Red Wine Vinegar
• 2 Tbs Dijon Mustard
• 1.5 Teaspoons Bottled Vietnamese Chili Sauce (Sriracha, see note)
• 1/2 Cup Olive Oil
• 2 Tbs Asian Toasted Sesame Oil

For the Salad:

• 3/4 Head Iceberg Lettuce - Cored, Rinsed, Dried and Cut into 1/4" Wide Strips
• 3/4 Head Romaine Lettuce Leaves - Separated and Trimmed, Rinsed, Dried and Cut into 1/8" Wide Strips
• 1 Cup Shredded Carrots
• 1/3 Cup Sesame Seeds - Toasted in a Dry Frying Pan Over Low Heat Until Golden Brown (~30 Seconds)
• 1/3 Cup Minced Fresh Cilantro
• 12 Large Fresh Basil Leaves - Cut Crosswise into Thin Strips
• 1-1/3 Cups Thinly Sliced Green Onions (Green and White Parts), Divided