Position a rack in the middle of the oven. Preheat the oven to 375 degrees Fahrenheit. Line a roasting pan with parchment paper.

On a cutting board, cut the chicken breasts into bite-sized pieces, about the size of a half-dollar.

In a large bowl, stir together the olive oil, cayenne, and salt. Add the chicken and stir to coat. Spread the pieces on the roasting pan without crowding. Roast for 20 minutes. Cover loosely with aluminum foil and let cool.

While the oven is still on, toast the sesame seeds. Spread them out on a baking sheet and toast until just golden. Be forewarned; they toast very quickly. Let cool.

Peel and trim the carrots; then cut into julienne strips. Cook in boiling salted water for about 3 minutes. Drain and let cool.

Wash and trim the sugar snap peas, clipping the stem side only. Add a pinch of salt to the 4 cups of boiling water and blanch the snap peas for 1 minute. Drain and let cool.

Wash the watercress, pat dry, and cut off any thick stems. Remove the top, bottom, and seeds of the red pepper and cut into thin strips.

Make the dressing: Place all the ingredients for the dressing, except the

soy oil, in a food processor or blender and blend. With the motor running, gradually add the soy oil in a thin stream and blend until a smooth emulsion is obtained. (Makes about 1 cup.)

In a large bowl, combine the chicken, carrots, sugar snap peas, bell pepper, , and a scant cup of the dressing, adding more if necessary; toss well to combine.

To serve, wreathe the rim of a large platter with the watercress sprigs. Mound the chicken in the middle, and sprinkle with the toasted sesame seeds. Serve within 2 hours of finishing.