In a medium sized bowl mix together all of the marinade ingredients. Pour into a gallon size bag with the chicken breasts and let marinate for 20 minutes. Make sure to turn every few minutes so all sides of the chicken breast get covered with marinade. Cook on the grill over medium-low heat until cooked through. Make slices in each chicken breast after grilling.
Bring the vinegar to a boil in a sauce pan. Remove from heat and add in the sugar and stir until dissolved. Cool slightly and then add in the canola oil and salt, pepper, and toasted sesame seeds.
Prepare each plate by placing spinach leaves and romaine lettuce on them. Top off with a grilled chicken breast. Add salad dressing and then top each salad off with cilantro, almonds, oranges and wonton strips.