Asian Chicken Salad

By taniaf

Ingredients

• Dressing:
• 1 large carrot, peeled
• 3 cups shredded napa cabbage, from 1 small cabbage
• 3 cups shredded romaine lettuce, from 1 small lettuce
• 2 tablespoons fresh Thai basil leaves or fresh mint leaves, chopped
• 2 cups thinly sliced cooked small chicken breasts
• 1/2 cup slivered almonds, toasted
• 1 tablespoon toasted white or black sesame seeds
• 1/2 cup cooked edamame, shelled
• 1/4 * 1/4 cup peanut or vegetable oil
• 2 * 2 tablespoons low-sodium soy sauce
• 2 * 2 tablespoons rice vinegar*
• 1/2 * 1/2 teaspoon granulated sugar
• * Kosher salt and black pepper

Details

Servings 4

Preparation

Step 1

1/2 cup chow mein noodles, for garnish

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, edamame 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.

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.