* To toast, place sesame seeds in a dry saute pan and, over medium heat, swirl until lightly browned, about 5 minutes.
Preheat the oven to 350 degrees. Place the chicken breasts on a sheet pan and rub with olive oil. Sprinkle liberally with salt and pepper. Roast 35-40 minutes until the chicken is just cooked. Set aside until cool enough to handle (I cook the chicken longer, about 60 minutes). Remove the meat from bones, discard the skin, and shred the chicken into large bite-size pieces. In a pot of boiling salted water, blanch the asparagus 3-5 minutes, until crisp-tender. Then plunge into ice water. 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 the ingredients for the dressing and otss the chicken and vegetables. Add the scallions adn 2 T. sesame seeds. Serve cold or at room temperature.
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