GIADA'S ASIAN CHICKEN SALAD

Giada's Asian Chicken Salad image

Provided by mapaklenk

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 14

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

Steps:

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.
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.
**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.