Season chicken with 1 teaspoon salt and ¼ teaspoon of fresh ground pepper. In large skillet or frying pan, heat sesame oil over medium heat until shimmering; Cook chicken breasts 3-5 minutes per side or until inside is no longer pink and internal temp reads 165˚. Remove from the pan and allow to cool.
Once the chicken is cool, chop into ½-inch pieces and place in a medium sized bowl along with the carrots, bell pepper, peanuts and green onion.
In a small bowl, whisk together all dressing ingredients. Pour the dressing into the bowl over the salad and toss to evenly coat everything with the peanut dressing.
Spoon the salad into 2-4 lettuce cups per person and serve cold.