Roast the edamame and cubed bell peppers for 10 minutes if using the oven at 350 degrees on a grill or via broil in an oven for approximately 10 minutes until starting to look charred. Set aside.
Roast or grill the 2-3 chicken breast if you don't buy it already roasted and sliced and slice into strips. If oven roasting, we roasted ours on a cookie sheet for approximately 45 minutes, at 350 degrees, checking to make sure it doesn't burn. It is done when it is cooked through and slightly browned but not overly charred on the outside. Set aside.
Chop the Romaine lettuce into 1" sized squares and place in the large salad bowl.
Chop the carrot into small cubes the same size as the red peppers.
Chop the cilantro into small pieces and set aside.
Toss together everything except the dressing, sesame seeds, wontons, and chicken which will be toppings.
Mix the Thai chili vinagrette, sesame oil and peanut butter in a small bowl
Serve with the chicken breast, Thai chili vinaigrette mix and top with sesame seeds and wontons.
Feel free to change the recipe as needed. If you don't have Thai Chili sauce you can make your own using minced garlic and ginger, Marukan seasoned rice wine vinegar, and Sriracha chile sauce.