ORIENTAL CHICKEN SALAD

8 chicken breasts
2 red bell peppers
1 lb asparagus
olive oil
4 green onions, including white and green parts
kosher salt
black pepper
2 tablespoons white sesame seeds, toasted

Dressing:
	1 cup vegetable oil
	1/4 cup apple cider vinegar
	1/3 cup soy sauce
	3 tablespoons dark sesame oil
	1 tablespoon honey
	2 garlic cloves, optional
	1 teaspoon grated fresh ginger, peeled
	1/2 cup smooth peanut butter	
	1 teaspoon black pepper

In a bowl, coat chicken with olive oil, salt and pepper. Grill until done. Remove, cool and shred into bite sized pieces. Coat red peppers and asparagus with olive oil and grill until done but not crisp. Peel off blackened skins off peppers. Cut peppers into thin slices, asparagus into 1 inch pieces. Mix all ingredients for dressing, whisking to blend well(Do Not Process). Mix all together in serving bowl. Add sesame seeds and sliced green onion, and season to taste with fresh ground salt and pepper. Leave some of the sesame seeds to layer on top of finished dish. This dish can be served at room temperature or cold.