Start to finish: 25 minutes
1 pound boneless, skinless chicken breasts
1/4 teaspoon salt
Ground black pepper, to taste
4 Valencia or navel oranges
1/4 cup sweet white miso
3 tablespoons rice vinegar
2 tablespoons peanut oil, preferably toasted
1 tablespoon honey
1 teaspoon peeled and grated, fresh ginger
3 tablespoons water
3 cups thinly shredded Napa cabbage
1 small red bell pepper, cored and thinly sliced.
1 cup shredded carrots
3/4 cup sliced scallions
1 cup chow-mein noodles
Heat a gas grill to high or light a charcoal fire.
Season the chicken with the salt and pepper. Grill until cooked through and 165 F at the center, about 5 minutes per side. Set aside to cool.
Slice both ends off the oranges. Holding oranges over a bowl to collect juices, use a sharp knife to remove peel and white pith. Cut orange segments from surrounding membranes; discard membranes. Set collected juice aside and place orange segments in a large serving bowl.
To bowl with reserved juice, add the miso, rice vinegar, peanut oil, honey, ginger and water. Whisk until smooth, then set aside.
To bowl of oranges, add the cabbage, bell pepper, carrots and scallions. Add two-thirds of the dressing and toss to combine.
Shred reserved chicken and toss with remaining dressing.
To assemble salads, place some cabbage mixture on each serving plate, then top with some shredded chicken mixture. Garnish with the chow-mein noodles before serving.
Nutrition information per serving (values are rounded to the nearest whole number): 391 calories; 118 calories from fat (30 percent of total calories); 13 g fat (2 g saturated; 0 g trans fats); 66 mg cholesterol; 37 g carbohydrate; 32 g protein; 7 g fiber; 918 mg sodium.