Good olive oil
Fresh ground black pepper
1 pound asparagus, ends removed, cut into thirds diagonally
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 good apple cider
1/3 cup soy sauce
3 tablespoons dark sesame oil
1 tablespoon honey
2 garlic cloves minced
1 teaspoon peeled, grated fresh ginger
1 tablespoon white sesame seeds, toasted
1/2 cup smooth peanut butter
4 teaspoons kosher salt
1 teaspoon freshly ground pepper
Preheat oven to 350 degrees.
Place the chicken breast on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until chicken is just cooked. Set aside until cool enough to handle.
Remove meat from bones, discard skin, and shred chicken into large, bite size pieces.
Blanch the asparagus in a pot of boiling salted water for 3 to 5 minutes, until crisp-tender. Plunge into ice water to stop cooking. Drain. Cut 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.