Asian Chicken Salad


4 to 6 servings
1 large carrot, peeledcarrots1
3 cups shredded Napa cabbage, from 1 small cabbagenapa cabbage3
3 cups shredded Romaine lettuce, from 1 small lettuceromaine lettuce3
1 small red bell pepper, seeded and deveined, thinly slicedred bell pepper1
2 tablespoons Thai basil or fresh mint, chopped (can be found in specialty Asian markets)thai basil2
2 cups thinly sliced store-bought rotisserie chicken (about 2 small chicken breasts)rotisserie chicken, preferably breast meat, cooked2
½ cup slivered almonds, toasted *see Cook's Noteslivered almonds½
1 tablespoon toasted white or black sesame seeds (can be found in specialty Asian markets)toasted sesame seeds1
¼ cup peanut or vegetable oilpeanut oil¼
2 tablespoons low-sodium soy saucelow-sodium soy sauce2
2 tablespoons rice vinegar (Can be found in specialty Asian markets)rice vinegar2
½ teaspoon sugarsugar½
Kosher salt and freshly ground black pepper, to taste (optional)kosher salt and freshly ground black pepper1


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.
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 notes

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.
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