Makes 4 servings

Toasting sesame seeds gives them a nutty flavor and crunchy texture. To toast the seeds, put them in a dry skillet over medium-high heat for about 3 to 5 minutes. Toss constantly and watch closely; remove the seeds from the pan when they are lightly browned.

The chicken can be added to this salad while warm. Or, if you prefer, grill the chicken in advance and serve chilled atop the greens.

For the dressing

2/3 cup white rice vinegar

2 tablespoons soy sauce

2 teaspoons dark (Asian) sesame oil

2 teaspoons finely minced fresh ginger

2 teaspoons sugar

2 cloves garlic, minced

1 teaspoon toasted sesame seeds

Dash of ground white pepper

For the chicken and vegetables

1 tablespoon canola oil

1 pound boneless skinless split chicken breasts

Dash of freshly ground pepper

24 Chinese pea pods, stems and strings removed

6 cups shredded Chinese cabbage (see Tip)

4 ribs bok choy, coarsely chopped (also shred green tops)

3 scallions (both green and white parts), coarsely chopped

1 can (8 ounces) Mandarin orange segments, drained

2 tablespoons toasted sesame seeds for garnish

Prepare the grill. Position the grill rack about 6 inches above the coals.

Bring a medium saucepan of water to a boil over high heat.

Whisk together the dressing ingredients in a small bowl, making certain the sugar is dissolved. Set aside.