Name: Orange Sesame Chicken Salad
Yield: 4 servings
Ingredients: 1¼ pounds boneless, skinless chicken thighs; Salt and freshly ground black pepper; 1 tablespoon sesame oil; 8 cups mixed greens; 2 cups shredded cabbage (red and green mix); 2 medium carrots, shredded; 1 cup frozen edamame, thawed; 1 can (11 ounces) mandarin orange segments, drained; ½ cup sliced almonds; 1 cup crispy wonton strips or 2 tablespoons sesame seeds; 3 green onions, thinly sliced; ½ cup fresh cilantro leaves; *Orange Sesame Dressing:**; ¼ cup fresh orange juice (about 1 large orange); 2 tablespoons rice vinegar; 1 tablespoon sesame oil; 2 tablespoons soy sauce; 1 tablespoon honey; 1 teaspoon fresh ginger, grated; 2 cloves garlic, minced; ½ teaspoon Dijon mustard; Salt and freshly ground black pepper

Orange Sesame Chicken Salad

This is the salad I make when it's too hot to cook but I need something that actually fills me up. The dressing is the whole thing — bright orange, nutty sesame, a little heat from ginger, sweetness from honey. It coats the chicken and the crunchy base equally well. Grilled chicken thighs with crisp

Ingredients

1¼ pounds boneless, skinless chicken thighs
Salt and freshly ground black pepper
1 tablespoon sesame oil
8 cups mixed greens
2 cups shredded cabbage (red and green mix)
2 medium carrots, shredded
1 cup frozen edamame, thawed
1 can (11 ounces) mandarin orange segments, drained
½ cup sliced almonds
1 cup crispy wonton strips or 2 tablespoons sesame seeds
3 green onions, thinly sliced
½ cup fresh cilantro leaves
*Orange Sesame Dressing:**
¼ cup fresh orange juice (about 1 large orange)
2 tablespoons rice vinegar
1 tablespoon sesame oil
2 tablespoons soy sauce
1 tablespoon honey
1 teaspoon fresh ginger, grated
2 cloves garlic, minced
½ teaspoon Dijon mustard
Salt and freshly ground black pepper

Method

Season the chicken thighs generously with salt and pepper. Heat the sesame oil in a large grill pan or skillet over medium-high heat.
Cook the chicken for 5 to 6 minutes per side, until cooked through with a deep golden sear on the outside. Set aside to rest for 5 minutes, then slice into thin strips.
Make the dressing: Whisk together the orange juice, rice vinegar, sesame oil, soy sauce, honey, ginger, garlic, and Dijon until combined. Season with salt and pepper.
In a large bowl, combine the mixed greens, shredded cabbage, carrots, edamame, and mandarin oranges.
Add the sliced chicken, almonds, and wonton strips. Pour the dressing over everything.
Toss well. Top with green onions, cilantro, and extra sesame seeds if desired. Serve immediately.
*Storage:** The salad components hold for 1 day in the fridge. The dressing keeps for 1 week. Chicken and dressing store separately — assemble just before serving for the best texture.
*Seasonal note:** This salad is summer all the way — the bright citrus dressing tastes like the season itself. When blood oranges are around, use them instead of regular oranges for something special. The edamame adds plant protein that makes this genuinely filling, not just rabbit-food filling.