Szechuan Chicken Burger

For the marinade:
Combine green onions, cilantro, garlic, ginger root, white wine, hoisin sauce, soy sauce, rice vinegar, olive oil, sesame seed oil, sugar and Szechuan sauce in a bowl. Whisk to combine.

Reserve 1/3 cup of marinade in a bowl to use as dressing for later, cover and place in fridge.

For the chicken burger:
Place chicken breasts into a plastic zip-and-seal bag and pour remaining marinade over the top of the chicken. Place in fridge and marinate for at least 3 hours, or overnight.

For the salad:
In large bowl, toss together sliced cucumber, carrot, cabbage, bell pepper and cilantro. Just before serving, toss with reserved marinade.

When ready to cook, heat grill to medium high heat. Grill chicken breasts until just cooked through. When done cooking, place on plate, cover with foil and allow to sit for 10 minutes.

To assemble the burgers, toast burger buns until golden brown. Place chicken breast onto each bun. Top with salad that has been tossed with reserved marinade/dressing. Serve immediately.