for the dressing:

• ¾ cup vegetable oil
• ¼ cup apple cider vinegar
• ⅓ cup soy sauce
• 2 tablespoons sesame oil toasted
• 3 tablespoons honey
• 2 garlic minced, large cloves
• 1 tablespoon ginger add a bit more if you really like ginger!, fresh, minced
• 1 tablespoon white sesame seeds toasted
• ½ cup peanut butter creamy
• 1 teaspoon kosher salt
• 1 teaspoon black pepper freshly ground

for the salad: 

• 8 cups chicken from roasted or grilled chicken, or rotisserie chicken, shredded, cooked
• olive oil
• kosher salt
• black pepper freshly ground
• 1 pound green beans asparagus, and/or sugar snap peas – ends removed, cut into 1″ to 2″ pieces
• 2 Sweet Bell Pepper green, yellow, or orange - cored, seeded, and sliced into 1″ to 2″ pieces, red
• 10 ounces carrot or a couple large carrots that are peeled and thinly sliced on the diagonal, shredded
• 4 green onions white and green parts, thinly sliced on the diagonal
• 1 tablespoon white sesame seeds or use black sesame seeds for a more striking contrast, toasted