Cut chicken breasts into ½ inch pieces and place in shallow bowl.
Whisk together sesame oil, garlic, rice vinegar and tamari sauce and pour over chicken. Marinate 1 hour in the fridge.
Add 1 tsp sunflower oil to a frying pan over medium-high heat. Add asparagus and saute for 5 minutes, turning often, until tender-crisp. Set aside to cool. Cut into ½ inch pieces.
Add 1 tsp sunflower oil to a frying pan over medium-high heat. Add chicken and marinade and saute until completely cooked. Set aside to cool.
Add Romaine lettuce, cabbage, carrots, green onions and orange pepper to a bowl. Mix in asparagus and chicken.
Sesame Ginger Dressing
In a bowl, whisk together sunflower oil. rice vinegar, water, ginger, garlic, ketchup, honey, lemon juice, pepper, sesame oil, sesame seeds and tamari sauce. Pour over salad and toss to coat.