Teriyaki Roasted Chicken and Napa Cabbage Salad

Chicken:
2 (3½-lb) whole chickens
½ cup Braggs amino acids
½ cup raw honey
¼ cup fresh orange juice
2 tablespoons sesame oil
2 cloves garlic, minced
½ teaspoon salt
½ teaspoon pepper
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Salad:
1 head Napa cabbage, thinly sliced
1 cup chopped green onion
2 tablespoons sesame seeds
¼ cup extra virgin olive oil
2 tablespoons sesame oil
4 tablespoons rice wine vinegar
½ teaspoon garlic salt
½ teaspoon pepper
2.5 oz package sliced almonds

Chicken:
Place chicken in large zip-top plastic freezer
bags. Whisk together coconut aminos, honey,
juice, oil, garlic, salt and pepper; pour half of
mixture over chicken. Seal bags and chill 8
hours. Place a foil-lined roasting pan in oven;
preheat oven and pan to 450 degrees. Remove
chicken from marinade, discarding marinade;
tie up chicken legs with butcher's twine. Place
chickens side by side, breast side up, in heated
roasting pan; roast 50 minutes or until a
thermometer inserted into meaty part of thigh
registers 170 degrees. Brush with reserved
marinade during last 5 minutes.
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Salad:
Combine cabbage, onion and sesame seeds in
a bowl. Whisk to together olive oil, sesame oil,
rice wine vinegar, garlic salt and pepper. Pour
dressing over cabbage mixture; toss to coat.
Cover and chill 1 hour. Stir in almonds.