Cabbage leaves are a great substitute for bread to hold the chicken salad.
Process chicken in a food processor until the consistency of ground beef.
Cook chicken in a lightly greased large skillet over medium-high heat 10 minutes or until done, stirring often. Drain and place in a large bowl.
Cut sliced ginger into thin strips.
Stir ginger and next 8 ingredients into chicken. Cover and chill 15 to 30 minutes or until ready to serve, stirring in peanuts during last 5 minutes.
Spoon chicken salad onto individual cabbage wedge leaves. Serve with desired toppings.