Honey Sesame Dressing:
1/2 cup soy sauce
1/3 cup honey
1/4 cup rice wine vinegar
1 clove minced garlic
1 tablespoon minced ginger
2 tablespoons toasted sesame oil
1/2 cup + 3 tablespoons grape seed oil, divided
Sesame Crusted Almonds
1 tablespoon grape seed oil
1 tablespoon sesame seeds
1 cup raw almonds
2 large or 4 small chicken breasts
6 cups salad greens
1/2 cup snow peas, ends snipped
2 mandarin oranges, peeled and sectioned
3 green onions, diced
In a small bowl, whisk together soy sauce, honey, rice wine vinegar, garlic and ginger. Slowly drizzle the sesame oil and 1/2 cup grape seed oil into the bowl while whisking continuously until emulsified. Remove 1/3 cup of the marinade to a separate bowl. To that bowl drizzle and whisk in the remaining 3 tablespoons of oil. Set aside for dressing the salad. Separate 3 tablespoons of the marinade and set aside. Add chicken breasts to the remaining marinade.
In a small pan over medium heat, heat grape seed oil. Add sesame seeds and stir to coat in the oil. Toast for 30-60 seconds until lightly golden. Add in almonds and 3 tablespoons of the marinade mixture. Continue cooking until almonds and sesame seeds are caramelized, stirring frequently.
Heat grill to medium. Place chicken on the grill and cook for 4 minutes on each side. Turn once more and cook a final 3-4 minutes. Remove chicken to a plate, tent with foil and allow to rest for 5 minutes.
While the chicken is resting, layer greens, snow peas, oranges and green onions in a bowl. Sprinkle almonds over the greens. Slice chicken breast thinly and place on top of the salad. Drizzle with honey sesame dressing and serve immediately.
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