Place chicken breast on pan, rub generously with olive oil, sprinkle with salt and pepper. Bake in oven at 350°. After cooling, cut up in bite-size pieces.
Blanch asparagus for 3-5 minutes and then remove them to ice water bath. Drain.
Mix with the rest of the vegetables and chicken.
Toast 2-3 tbsp of white sesame seeds in a skillet until browned, turning to keep from burning
Mix ingredients for dressing and pour over all ingredients.