In a medium bowl, whisk together 4 tbsp low-sodium soy sauce, 2 tbsp mirin, 2 tbsp brown sugar (or honey), 1 tbsp rice vinegar, 1 tsp grated ginger, 1 minced garlic clove and 1 tsp sesame oil until sugar dissolves.

Place the 2 chicken breasts between sheets of plastic wrap and pound gently to an even 1/2-inch thickness for quick, even cooking. Transfer chicken to a resealable bag or shallow dish and pour half of the marinade over the chicken, reserving the remainder for glazing. Marinate in the refrigerator for at least 30 minutes and up to 4 hours.

Preheat a grill or grill pan over medium-high heat and brush the grates or pan with 1 tbsp vegetable oil to prevent sticking.

Remove chicken from marinade, letting excess drip off. Grill chicken 4-6 minutes per side (depending on thickness) until internal temperature reaches 74°C (165°F) and juices run clear. During the last 1-2 minutes of cooking, brush reserved marinade onto chicken and let it caramelize briefly (do not reuse raw marinade that hasn't been simmered).

Transfer chicken to a cutting board and let rest 5 minutes, then slice thinly across the grain.

Sweet Asian Sesame Vinaigrette

In a bowl or jar, combine 1 cup neutral oil, 1 tsp toasted sesame oil, 3 tbsp rice vinegar, 1 tbsp soy sauce, 2 tbsp honey, 1 tsp sesame paste (or peanut butter) if using, 1 tsp grated ginger, 1 minced garlic clove, 1 tsp toasted sesame seeds, 1 tsp crushed red pepper flakes (optional), 1/4 tsp salt and 1/4 tsp black pepper.

Whisk vigorously or close the jar and shake until emulsified and slightly thickened. Taste and adjust: add 1-2 tsp more honey for sweetness, or 1 tsp more vinegar for brightness. If too heavy, thin with 1-2 tbsp water.

If you reserved raw teriyaki marinade, bring it to a boil in a small saucepan and simmer 2 minutes to make a quick glaze to brush on the chicken safely.

Salad Assembly

In a large bowl, combine 6 cups mixed salad greens, 1 cup thinly sliced cucumber, 1 cup halved cherry tomatoes, 1 medium shredded carrot and 2 tbsp sliced scallions.

Just before serving, drizzle the salad with 3-4 tbsp of the Sweet Asian Sesame Vinaigrette (more if desired) and toss gently to coat evenly.

Arrange tossed salad on individual plates or a serving platter. Top each portion with sliced teriyaki grilled chicken (divide chicken evenly among servings). Sprinkle 1-2 tsp toasted sesame seeds over the top as garnish.