Giada'S Asian Chicken Salad

• 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
• Dressing
• 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)
• Garnish
• 1/2 cup chow mein noodles

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.

carrot, cabbage, romaine lettuce, red bell pepper, fresh thai basil, chicken, slivered almonds, sesame seeds, dressing, vegetable oil, soy sauce, rice vinegar, granulated sugar, kosher salt, mein noodles

Taken from www.food.com/recipe/giadas-asian-chicken-salad-384304 (may not work)