April 8th, 2012
In small bowl stir together orange zest and juice, soy sauce, vinegar, honey, ginger, green onions, and garlic.
Slowly whisk in sesame and canola oils until they are incorporated. Season with salt and pepper.
Refrigerate in an airtight container until ready to serve (for up to 1 week). Stir in sesame seeds just before serving.
In a large bowl, combine chicken, celery, red pepper, cilantro, green onions, and 1/2 cup of vinaigrette and toss to mix. Add watercress and more vinaigrette to taste. Season with salt and pepper and toss again gently.
Divide salad evenly among individual plates or place on a large platter and serve.