Crispy Asian Chicken Salad

Crispy Asian Chicken Salad

Step 1
Preheat oven to 375F.

Combine the grated ginger, sesame seeds, sesame oil, honey, salt and soy sauce in a mixing bowl and stir to combine. Set aside -- this is the glaze that will be used on the chicken.

Crispy Asian Chicken Salad

Step 2
Heat a 2-count of olive oil in a large sauté pan over medium heat. Season the chicken breasts on both sides with kosher salt and some freshly ground black pepper. Place the breasts skinside down in the pan and sear until it has a nice golden color -- about 3-5 minutes.

Crispy Asian Chicken Salad

Step 3
Turn the breasts over and using a pastry brush liberally glaze the top of the skin with the sesame soy mixture. Place the whole pan into the preheated oven and roast for 5-7 minutes until chicken juices run clear. The breast should remain moist and tender.

Crispy Asian Chicken Salad

Step 4
Meanwhile prepare the sweet sesame soy dressing. In a mixing bowl combine the rice vinegar, soy sauce and sugar then stir until dissolved. Whisk together as you incorporate the sesame oil then add the sesame seeds and ginger.

Crispy Asian Chicken Salad

Step 5
In a large mixing bowl add the arugula, thinly sliced cucumber, cilantro and dates and toss to coat. Add the crispy wonton wrappers at the last moment to ensure they remain crispy.

Crispy Asian Chicken Salad

Step 6
Serve salad with the roasted chicken breasts on top and drizzle with remaining sweet sesame soy dressing around the plate. Garnish with fresh cilantro leaves.

Crispy Asian Chicken Salad