Grilled Chicken Salad with Sesame-Miso Dressing

Pound chicken breasts to even 1/2-inch thickness.

In zipper-lock plastic bag, dissolve salt and sugar in 2 cups cold water. Add chicken and seal bag, pressing out as much air as possible; refrigerate 30 minutes. Remove from brine, dry thoroughly with paper towels, and sprinkle with pepper.

While chicken is brining, ignite about 6 quarts (1 large chimney, or about 6 pounds) charcoal briquettes and burn until completely covered with thin coating of light gray ash, 20 to 30 minutes. Spread coals evenly over grill bottom, then spread additional 6 quarts unlit briquettes over lit coals. Position grill rack over coals and heat until very hot, about 15 minutes (you can hold your hand 5 inches above grill surface no longer than 2 seconds).

Lightly brush both sides of chicken breasts with vegetable oil. Grill uncovered until light brown, 2 to 3 minutes on each side. For diamond-pattern grill marks, see illustrations below.

Whisk together miso, honey, soy sauce, and 2 tablespoons water in medium bowl; gradually whisk in peanut oil, then stir in sesame seeds and scallion. Cut chicken cutlets crosswise into 1/2-inch wide strips and toss with 2 tablespoons dressing in large bowl. Add mesclun and remaining dressing; toss to combine. Divide salad among individual plates; serve immediately.