Chinese chicken salad

Chicken second courses

6 large chicken breasts olive oil kosher salt freshly ground black pepper 1 lb. green beans, asparagus, or sugar snap peas - ends removed, cut into 1" to 2" pieces 2 sweet bell peppers - red, green, yellow, or orange - cored, seeded, and sliced into 1" to 2" pieces 1 10-oz. bag shredded carrots, or a couple peeled carrots that are thinly sliced 4 green onions (white and green parts), sliced thinly on the diagonal 2 T. white sesame seeds, toasted for the dressing: ¾ c. vegetable oil ¼ c. apple cider vinegar ⅓ c. soy sauce 2 T. dark sesame oil 3 T. honey 2 garlic cloves, minced 3 tsp. minced fresh ginger 1 T. white sesame seeds, toasted ½ c. creamy peanut butter 1 tsp. kosher salt 1 tsp. freshly ground black pepper