For dressing, combine ingredients in small bowl; whisk until blended. Cover and refrigerate until ready to use.

Heat grill pan over medium-high heat 5 minutes. Lightly brush pan with sesame oil. Add chicken. Cook 8-10 minutes or until chicken is no longer pink, turning once. Remove chicken; tent with aluminum foil and let stand 5 minutes. In medium serving bowl combine remainng salad ingredients; slice chicken into thin diagonal strips and add to salad ingredients. Whisk dressing; pour over salad gently tossing to coat. Serve warm or cool.