Directions

• In a medium bowl, whisk together the chili crisp, sesame oil, peanut butter, tahini and vinegar.(Yes, it’s supposed be that thick!) Set aside. 
• Prepare an ice bath by filling a large bowl halfway with ice and then enough water to fill the bowl 3/4 of the way. In a medium pot, bring 3 qts of water and 2 tbsp Kosher salt to a boil. Once the water boils, add the broccoli and cook until bright green (this should happen in 30-40 seconds). Using a spider strainer, remove the broccoli and plunge immediately into the ice bath. Drain the broccoli then place onto a plate lined with a few sheets of paper towel. Blot dry gently. It doesn’t need to be bone dry but you don’t want tons of moisture clinging to it. Cut the broccoli into 1/2 inch pieces and add to the bowl with the dressing.
• Dice the chicken breasts and add to the bowl with the broccoli. Using a mandolin slicer (and a cut glove to protect those fingers if you are new to using one!), slice the carrot thinly and add to the bowl with the chicken and broccoli. Add the sliced scallion. Toss the salad, season to taste with salt and garnish with the sesame seeds. Salad will keep in refrigerator, if tightly sealed, for 3-4 days.