Sesame Citrus Noodle Salad with Baby Bok Choy and Grilled Chicken

Bring a large pot of salted water to a full boil, then break linguine pieces in half and cook according to package directions. Drain linguine and rinse with cold water to cool, then drain thoroughly and transfer noodles to a large mixing bowl. Toss linguine with sesame oil and sesame seeds to coat all strands.

Place chicken breasts between pieces of plastic wrap and pound with a meat mallet until flattened to uniform thickness; sprinkle each side with sea salt. Grill chicken over high heat, turning once, about 4 minutes per side (more or less depending on thickness of the meat). Transfer chicken to a platter and cover with foil, letting rest at least 5 minutes. After the chicken has rested, slice into ½-inch slices. (This can be made several days ahead and kept refrigerated; return to room temperature before continuing.)

Add the bok choy, cabbage, green onions, cucumber, and lettuce to the sesame noodles. In a small bowl, whisk together the orange juice, doenjang, and rice vinegar, then drizzle over salad. Toss salad thoroughly to combine all ingredients, adjusting seasoning with more sea salt to taste.

Divide salad among four plates and arrange half of a sliced chicken breast over each. Pass extra dressing at the table.