Korean Chicken Salad

2 palm-sized portions of chicken breast

Marinade
2 tbsp of soy sauce
1 tbsp of olive oil
¼ tsp of ground ginger
¼ tsp of cinnamon
1 garlic clove, finely chopped

Salad
2 handfuls of lettuce, shredded
1 handful of cucumber, thinly sliced
1 handful of capsicum, thinly sliced
½ handful of red onion, chopped
½ handful of snow peas
1 handful of bean sprouts
1 tbsp of slivered almonds, toasted and salted
1 tbsp of sesame seeds, toasted

Dressing
½ tsp of dry mustard
½ tsp of salt
½ tsp of Tabasco sauce
1 tbsp of soy sauce
1 tbsp of sesame oil
4 tsp of lemon juice