Sesame Chicken Salad

1 Season the chicken breast with salt, pepper and garlic powder. Toss in a drizzle of olive oil.
2 Heat a skillet or pan on medium heat with a drizzle of oil. Grill the chicken for about 7-8 minutes per side, until cooked to an internal temperature of 165 F. Set aside to cool while you prepare the vegetables. If using chicken breast, thicker pieces may require longer cook time. Let the chicken cool for 5 minutes, then shred it chicken with your hands or a fork, or cut into small cubes. 
3 Prepare the sesame dressing by adding all of the ingredients to a bowl or jar, and whisking or shaking until smooth. If the dressing is too thick, add 1-2 tbsp of water if needed. Taste and adjust salt.
5 Slice the radishes and cucumbers into rounds, then thinly slice into strips. 
4 Add the kale and cabbage to a large salad bowl and pour in half of the dressing. Massage well into the kale and cabbage using your hands. Add the radishes and cucumbers to the salad with the chopped scallions, cilantro and roasted cashews.
8 Add the chicken to the salad and pour the remaining dressing on top. Mix well with tongs.
7 The salad will stay fresh in the fridge for up to 3 days.