2 c. finely shredded, cooked chicken breasts
2 tbsp. sesame seeds
1 tbsp. Dijon mustard
1/4 tsp. ground ginger
1 1/2 tsp. garlic powder
1 tsp. onion powder
1/4 c. orange juice
1 tsp. low-sodium soy sauce
2 c. finely chopped celery
1 c. finely shredded scallions, cut in 1 1/2 inch lengths
2 tbsp. finely chopped red pepper
5 c. shredded crisp lettuce
Orange slices and tomato wedges for garnish

Toast the sesame seeds until lightly browned by placing them in a small pan in a moderately hot oven or toaster oven for a few minutes; remove and let cool. (If you prefer, you can buy sesame seeds that are already roasted).

Put the shredded chicken in a bowl and sprinkle with the mustard, ginger, garlic and onion powders, orange juice, soy sauce, and sesame seeds; toss well. Place the chicken in the refrigerator to marinate and chill, at least 15 minutes.

Meanwhile, prepare the celery, scallions, and red pepper. Arrange the lettuce on a platter and top it with the chicken salad. Garnish the platter with orange slices and tomato wedges. Serves 4.