Chinese Chicken Salad

I made this salad for a dinner party. It was tasty, but the dressing was a bit strong. To balance that out, the next day I prepared 2 packages of Ramon Noodles and tossed them while hot into the salad, now we're talkin'!! The recipe for the dressing made a huge amount, I only used half for the recipe. The original recipe calls for asparagus but it's not in season now so I used sugar snap peas.

Chinese Chicken Salad
4 split chicken breasts (bone in, skin on)
Good olive oil
Kosher salt
Freshly ground black pepper
1 pound asparagus, end removed, cut into thirds diagonally or 1 pound sugar snap peas, blanched
2 red bell peppers, cored and seeded
4 scallions (white and green parts), sliced diagonally
2 Tablespoons white sesame seeds, toasted

For the dressing:
1 cup vegetable oil
1/4 cup apple cider vinegar
1/3 cup soy sauce
1 Tablespoon sesame oil
1 Tablespoon honey
2 garlic cloves, minced
1 teaspoon fresh ginger, peeled and grated
1 Tablespoon white sesame seeds, toasted
1/2 cup smooth peanut butter
4 teaspoons kosher salt
1 teaspoon freshly ground black pepper

Preheat the oven to 350 degrees.

Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35-40 minutes, until the chicken is just cooked. Set aside until cool enough to handle.

Remove the meat from the bones, discard the skin, and shred the chicken in large, bite-sized pieces.

Blanch the asparagus or peas in a large pot of boiling salted water for 3-5 minutes, until tender-crisp. Plunge into ice water to stop the cooking. Drain. Cut the peppers into strips about the size of the asparagus pieces. Combine the shredded chicken, asparagus, and peppers in a large bowl.

Whisk together all of the ingredients for the dressing and pour over the chicken and vegetables. Add the scallions and sesame seeds and season to taste. Serve cold or at room temperature.