• 3 split chicken breasts (bone in, skin on)

• Good olive oil

• Kosher salt

• Fresh ground pepper

• 1 pound asparagus ends removed and cut into thirds diagonally

• 2 red bell peppers, cored and seeded

• 4 scallions (white and green parts), sliced diagonally

• 2 T. white sesame seeds, toasted

Dressing:

• 1 cup vegetable oil

• ¼ cup apple cider vinegar

• 1/3 cup soy sauce

• 3 T. dark sesame oil

• 1 T. honey

• 2 cloves garlic minces

• 1 t. peeled grated fresh ginger

• 1 T. white sesame seeds, toasted

• ½ cup smooth peanut butter

• 4 t. kosher salt

• 1 t. ground pepper. 

Roast chicken breasts at 350 degrees rubbed with oil and salt and pepper for 40 minutes.  Cool, remove meat and shred.  Blanch asparagus for 3-5 minutes.  Plunge into ice water, Drain.  Cut peppers into strips.  Combine chicken, asparagus, and peppers in large bowl.  Whisk together all dressing
ingredients and pour over chicken and vegetables.  Add scallions and sesame seeds and season to taste.