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Preheat oven to 350°F (180°C).
Rub chicken skins with olive oil and season with salt and pepper. Place chicken breasts on a sheet pan and roast in oven for 40 minutes or until chicken breasts are tender. Set aside until cool.
Remove meat form bone and skins and cut chicken meat in medium size pieces.
Cook asparagus in boiling salted water for 4 minutes or until just cook. Drain and plunge them into iced water to stop the cooking.
Combine chicken pieces, asparagus, peppers and sesame seeds in a salad bowl.
Dressing:
Blend or whisk all ingredients together.
Pour over chicken salad and combine. Add green onion and toasted sesame seeds. Season to taste.
* To toast sesame seeds, place them in a skillet over medium heat and cook stirring for 5 minutes approximately o until browned.
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