Servings:
Makes 4 to 6 servings
Ingredients
For salad:
- 1 large carrot, peeled
- 3 cup shredded napa cabbage, from 1 small cabbage
- 3 cup shredded romaine lettuce, from 1 small lettuce
- 1 cup small red bell pepper, seeded and deveined, thinly sliced
- 2 tablespoon thai basil or fresh mint, chopped*
- 2 cup thinly sliced store-bought rotisserie chicken (about 2 small chicken breasts)
- 1/2 cup slivered almonds, toasted (see note)
- 1 tablespoon toasted white or black sesame seeds*
For dressing:
- 1 large carrot, peeled
- 3 cup shredded napa cabbage, from 1 small cabbage
- 3 cup shredded romaine lettuce, from 1 small lettuce
- 1 cup small red bell pepper, seeded and deveined, thinly sliced
- 2 tablespoon thai basil or fresh mint, chopped*
- 2 cup thinly sliced store-bought rotisserie chicken (about 2 small chicken breasts)
- 1/2 cup slivered almonds, toasted (see note)
- 1 tablespoon toasted white or black sesame seeds*
- 1/4 cup peanut or vegetable oil
- 2 tablespoon low-sodium soy sauce
- 2 tablespoon rice vinegar*
- 1/2 teaspoon sugar
- 1/2 cup chow mein noodles
Preparation
Baking Directions:
For the salad: Using a vegetable peeler, shave the carrot and place in a large salad bowl.
Add the cabbage, lettuce, pepper, Thai basil, chicken, almonds and sesame seeds.
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.
Pour the dressing over the salad and toss well.
Garnish with the chow mein noodles and serve.
Tips:
To toast the slivered almonds, arrange them in a single layer on a baking sheet.
Bake in a preheated 350 degree oven for 8 to 10 minutes until lightly golden.
Cool completely before using.
