Combine the oil, hoisin sauce, soy sauce, vinegar, sesame seeds, garlic and ginger. Blend well and refrigerate.
ASSEMBLE THE SALAD:
Wash the spinach . Slice into ½-inch strips. Wash and core the cabbage. Slice into 1/2-inch pieces. Dry the spinach and cabbage thoroughly.
In a large bowl, combine the greens, carrots, green onions, walnuts and chicken. Toss well. Add the dressing a little at a time (to taste) and toss again. You may wish to not use all of the dressing.
Notes
*To toast walnuts: add walnuts to a nonstick skillet over medium heat. Stir often until walnuts become slightly fragrant and toasted. Remove walnuts to a paper towel or cutting board to cool.
*Try substituting beef and toasted almonds, or shrimp and toasted pine nuts for the chicken and walnuts.
*Extra dressing may be stored in a covered glass container in the refrigerator.