In a bowl add mustard. Whisk in vinegar, orange juice, ginger and sugar until evenly distributed.
Slowly whisk oils into mustard base until emulsified. Divide in half to use as marinade. Hold remainder refrigerated until needed.
Prep
In a bowl, combine chicken breast with reserved dressing. Toss until well coated. Cover and marinate at least 1 hour, up to overnight.
Set grill to medium high. Remove chicken from marinade, discard excess. Grill chicken breasts, marking on both sides and cooking to an internal temperature of 165°F.
Allow chicken to rest. Slice and hold refrigerated for service.
Service
For each serving, in a large bowl combine 1/2 cup cabbage, 1/2 cup broccoli florets, 1/4 cup peppers, 1/4 cup carrots, and 1/4 cup Asian Sesame Dressing. Toss until evenly coated.
Transfer to desired plate. Top with 6 ounces of slices chicken and garnish with 1/2 teaspoon cilantro and a tablespoon peanuts. Serve chilled.
CHEF’s TIP!
Top this salad with French's® Crispy Fried onions for a crunchy addition.
Sign up for 'In Taste,' the McCormick for Chefs newsletter, to receive exclusive offers and rebates, news and insights on the latest industry trends, creative flavor solutions, menu inspiration and more!