Giada's Asian Chicken Salad

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 4
• 1 large carrot, peeled
• 3 cups napa cabbage, shredded, 1 small cabbage
• 3 cups romaine lettuce, shredded
• 1 small red bell pepper, seeded and deveined, thinly sliced
• 2 tablespoons fresh thai basil or 2 tablespoons fresh mint leaves, chopped
• 2 cups chicken, thinly sliced, from store-bought rotisserie (about 2 small chicken breasts)
• 1/2 cup slivered almonds, toasted
• 1 tablespoon toasted sesame seeds
• 1 ounce vegetable oil
• 2 tablespoons low sodium soy sauce
• 2 tablespoons rice vinegar
• 1/2 teaspoon granulated sugar
• kosher salt & freshly ground black pepper (optional)
• 1/2 cup chow mein noodles

Recipe

• 1 for the salad: using a vegetable peeler, shave the carrot and add to a large salad bowl. stir in the cabbage, lettuce, pepper, thai basil, chicken, almonds, and sesame seeds.
• 2 for the dressing: in a small bowl, whisk together the oil, soy sauce, vinegar, and sugar until smooth. season with salt and pepper, to taste, if using.
• 3 pour the dressing over the salad and toss well. garnish with the chow mein noodles and serve.
• 4 **cook's note: to toast the slivered almonds, arrange them in a single layer on a baking sheet. bake in a preheated 350 degrees f oven for 8 to 10 minutes until lightly golden. cool completely before using.