Heat a large skillet over medium-high heat and add a drizzle of olive oil. Season chicken breasts with salt and pepper and cook for 6-7 minutes per side until golden brown and cooked through.

Remove chicken and let it rest on a cutting board for about 5 minutes. Slice the chicken into bite-sized pieces.

Wash salad greens and dry them. Shred carrots and slice cucumber, red bell pepper, and red onion.

Toast sesame seeds in the same skillet over medium heat for 2-3 minutes until golden and fragrant.

In a small bowl, combine sesame oil, soy sauce, rice vinegar, honey, grated ginger, minced garlic, and half of the toasted sesame seeds. Whisk until smooth.

In a large mixing bowl, combine salad greens, sliced vegetables, and sliced chicken. Gently toss together.

Drizzle the dressing over the salad and mix gently to coat all ingredients.

Transfer to serving plates and garnish with remaining toasted sesame seeds and chopped peanuts or cashews.