Chicken and chores (1): Chinese Chicken Salad

I'm not chickening out with this blog, but sometimes my preoccupations lie elsewhere. Cooking then is done in advance for a few meals to have perfunctorily. I had chicken, I had veggies, so lots of things could be done. The Barefoot Contessa's Chinese Chicken Salad, a recipe for parties and 12 people seemed a good ticket to draw on a Saturday fraught with chores. I give original sizes. See my notes at the end.

Chinese Chicken Salad (From: Ina Garten, Barfoot Contessa, Parties!)

8 split chicken breasts
olive oil
salt, pepper

1 pound asparagus, rends removed, cut into thirds diagonally
2 red bell peppers, cored, seeded, cut into thin strips
4 scallions, sliced diagonally
2 tablespoons white sesame seeds, toasted

Dressing:
1 cup vegetable oil
1/4 cup cider vinegar
1/3 cup soy sauce
3 tablespoons dark sesame oil
1 tablespoon honey
2 garlic cloves, minced
1 teaspoon grated fresh ginger
1 tablespoon white sesame seeds, toasted
1/2 cup peanut butter
4 teaspoons salt
1 teaspoon black pepper

Preheat the oven to 350 °F (I did at 180 °C)
Put the chicken in an oven pan, coat generously with the olive oil, and season with salt and pepper, roast for 35-40 minutes until it is just cooked. Set aside, until cool enough to handle.

Blanch the asparagus until al dente, combine with the bell pepper strips and the scallions. When the chicken is cool enough to handle, cut it in strips, and mix with the vegetables.

Combine all ingredients for the dressing, pour over chicken-vegetable mix. Lastly, add the scallions and sesame seeds. Can be eaten cold or at room temperature.

Notes
Great party idea, with some changes here:
I used small pieces of steamed broccoli instead of asparagus.
I used 1/4 of a red onion instead of scallions.
I used 1/2 teaspoon garam masala instead of honey (I never ever believe that in Chinese food sugar is original).
I didn't bother toasting those sesame seeds.
I used white sesame paste instead of peanut butter, and light sesame oil.