Recipe Summary

4 servings


Ingredient Checklist


Instructions Checklist
  • Tyler Florence

  • Preheat oven to 375 F.

  • 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.

  • 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 skin-side down in the pan and sear until it has a nice golden color - about 3-5 minutes. 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 pre-heated oven and roast for 5-7 minutes until chicken juices run-clear. The breast should remain moist and tender.

  • 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. 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.

  • 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.