In a small skillet, heat the olive oil over high heat.
Add the shallot and sauté for 5 - 7 minutes or until the shallots are frizzled to your liking. Remove from heat and allow to cool.
Add the chicken, romaine, pea shoot microgreens, grape tomatoes, baby cucumbers and frizzled shallots to a large bowl. Toss to combine.
Place the Thai Sweet Chili Sauce, toasted sesame oil and lime juice in a small bowl. Whisk to combine.
Divide the salad mixture between plates and drizzle with the Asian vinaigrette. Enjoy immediately.