Dress a double batch of this light but satisfying dinner with the sesame dressing. The flavors get even better overnight in the fridge, and leftovers make a gourmet on-the-go lunch.
Whisk together first 3 ingredients; reserve 3 Tbsp.
Cook carrots in boiling salted water to cover 2 to 3 minutes or until crisp-tender. Add peas; cook 2 more minutes; drain. Plunge into ice water to stop the cooking process; drain.
Toss together dressing, carrot mixture, cucumber, and radishes. Top with chicken and cilantro. Drizzle with reserved 3 Tbsp. dressing. Sprinkle with sesame seeds. Serve immediately, or refrigerate up to 2 days.
Note: We tested with Ken's Steak House Lite Asian Sesame Dressing.