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Preheat oven to 350 degrees F.
To make the vinaigrette, whisk together rice
wine vinegar, garlic, sesame oil, sugar, ginger
and soy sauce in a small bowl; set aside.
In a gallon size Ziploc bag or large bowl,
combine chicken, soy sauce, sesame oil and
white pepper; marinate for at least 30 minutes,
turning the bag occasionally.
Add chicken and marinade to a baking dish.
Place into oven and bake until cooked through
and juices run clear, about 13-15 minutes. Let
cool before dicing into bite-size pieces.
To assemble the salad, place romaine lettuce in
a large bowl; top with red cabbage, carrots,
edamame, green onion and chicken. Pour sesame
vinaigrette on top of the salad and gently toss
to combine.
Serve immediately, topped with chow mein
noodles and almonds, if desired.
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