Brush one side of each chicken breast with the canola oil. Place the chicken, oiled-side down, on the grill rack over glowing coals; grill for about 5 minutes. Brush the top surfaces with oil; turn and grill for about 5 more minutes or until the chicken is lightly browned and thoroughly cooked.
Transfer the chicken to a plate, sprinkle with pepper, and cover to keep warm. (If you prefer, refrigerate the chicken, depending upon your serving preference.)
Meanwhile, put the pea pods in a wire mesh strainer; blanch by immersing them for about 30 seconds in the saucepan of boiling water. Rinse with cold running water; drain well.
Toss together the pea pods, cabbage, bok choy, and scallions in a large bowl. Whisk the dressing; add ½ cup to the salad mixture and toss again.
Spread the salad mixture on 4 individual serving plates. Slice the chicken into ½-inch strips; arrange atop the greens and surround with the orange segments. Whisk the remaining dressing; drizzle over the salads. Sprinkle with sesame seeds.