Grill the chicken breasts over medium heat until fully cooked, about 6-7 minutes per side. Let rest and slice.

In a mixing bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, ginger, and garlic until well combined.

In a large bowl, combine mixed greens, cabbage, carrots, cucumber, and red bell pepper. Add the sliced chicken on top.

Drizzle the dressing over the salad and toss to combine. Garnish with sesame seeds.