Sesame-Orange Chicken Salad Recipe
  • 1 – 3/4 lb. boneless-skinless chicken breast
  • The juice of 1 medium orange
  • 2 tsp. toasted sesame oil
  • 1 tbsp. toasted sesame seeds
  • 2 cups field greens
  • 3 scallions, cut in 1/2-inch segments on the bias
  • 1 tsp. grated ginger
  • 1 tsp. seasoned rice vinegar
  • 3 tbsp peanut oil
  • Salt and pepper to taste.
  1. Heat 1 tbsp peanut oil in an oven proof skillet over medium heat. Season chicken with salt and pepper. Sear both sides of chicken, then place in a preheated 350 degree oven for approximately 15 minutes, or until juices run clear and meat is no longer pink. Remove from skillet and allow to rest 5 minutes, then cut in 1/2-inch cubes.
  2. Heat the same skillet over medium flame. Add the juice from 1/2 of the orange and scrape the bottom of the pan to clean up all of the brown bits. Add 1 tsp. sesame oil, rice vinegar and ginger. Whisk vigorously. Return chicken to pan and toss to coat with remaining liquid. season with salt and pepper and sprinkle with sesame seeds. Set aside.
  3. In a medium bowl, whisk together the juice from the other half of the orange, 1 tsp. sesame oil and 1 tsp. rice wine vinegar. Season with salt and pepper. Add field greens and scallions, toss gently with fingers to coat.
  4. Arrange 1/2 of the greens on a serving plate in a loose mound. Place 1/2 of chicken on plate from center of greens toward outside of plate. Garnish with a few scallion tops.
  5. Serve and Enjoy.
Recipe by Uncle Jerry's Kitchen at