Ban Ban Ji inspired salad

I have had this salad before at Orenchi, a popular Japanese restaurant in Santa Clara, California,and thought it was unique and flavorful version of chicken salad. There's sweetness that comes from the sugar, nuttiness from the sesame paste, saltiness from the soy sauce, and body from the garlic and ginger. 

However I desired to have more produce over meat. I felt that it was very heavy on the chicken and not enough freshness that comes from vegetables. When I adapted the Japanese salad, I wanted to make it a full salad that can be eaten as a meal rather than an appetizer. I added romaine lettuce that is not normally found combined with the chicken. I also just increase the ratio of chicken to produce. The chicken can be served hot or cold, either way it's full of flavor.

Ingredients: 
Chicken
1.5 lbs of dark chicken meat (~4-5 thighs)
2 Tbs olive oil
1 tsp salt
1/2 tsp ground white pepper

Salad Dressing
1/4 c. Nerigoma (sesame paste)
1/8 c. rice wine vinegar
1/8 c. sugar
1/8 c. + 1 Tbs. soy sauce
2 Tbs. sesame oil
1 Tbs. garlic, minced (~5 cloves)
1 tsp. ginger, minced (~1/2 inch)
2 Tbs. sesame seeds

Salad
1 purple onion, thinly sliced
1 avocado, thinly sliced
1 cucumber, thinly sliced
3 medium tomato, seeded and thinly sliced

Directions:
1. Preheat oven to 350F.
2. In a bowl, add the chicken ingredients; chicken thigh, olive oil, salt, and pepper. Mix to season the chicken thigh. Place on a cookie sheet and bake for 45 minutes to 60 minutes. Until no longer pink.
3. Shred the cooked chicken. Skin can be discarded.
4. In a small bowl, mix all the salad dressing ingredients; sesame paste, rice wine vinegar, sugar, soy sauce, sesame oil, garlic, ginger, sesame seeds.
5. Add the salad dressing to the shredded chicken and combine until chicken is coated.
6. Prepare all the salad material.
7. Add the chicken to the salad plate and serve.