At Jean Georges, his flagship restaurant in Manhattan, Jean-Georges Vongerichten prepares a version of this salad with raw bluefin tuna, drizzling it with a dressing brightened by ginger-lime syrup. Here he replaces the fish with chicken breasts crusted with sesame seeds, pan-roasting them until golden and juicy. More Chicken Recipes
The citrusy flavors and zesty acidity of a dry Australian Riesling will help counterbalance the slight sweetness of this Asian-influenced chicken salad. The best bottlings come from the Clare Valley, north of Adelaide.